General Tao Chicken
with Ginger-Garlic Jasmine Rice & Asian Greens
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Bringing a Chinatown takeout classic home for dinner is as easy as one, two, three. First, jasmine rice gets a boost from garlic and ginger. Second, chicken thighs receive a sweet soy glaze. Third, Asian greens get some sesame seed pop. General Tao would be generally pleased!
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 15ml Ginger paste
- 340g Asian greens (yu choy or gai lan)
- 20g Cornstarch
- 30ml Sweet soy sauce
- 30ml Rice vinegar
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
1220 mg
Total Carb
97 g
Sugars
14 g
Protein
44 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, heat a drizzle of oil on medium.
- Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ⅔ of the spices and S&P.
- Place the cornstarch on a plate.
- Working one at a time, coat the chicken in the cornstarch (pressing to adhere).
Cook & glaze the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Add the remaining garlic and ginger. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the vinegar, soy sauce and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, spooning the glaze over the chicken*, 4 to 6 min., until coated and cooked though.
Cook the yu choy
- Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the yu choy and sauté, 1 to 2 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 min., until tender; season with the remaining spices and S&P.
Plate your dish
- Divide the rice, chicken and yu choy between your plates.
- Spoon any remaining glaze over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
