General Tao Chicken Thighs
with Ginger-Garlic Jasmine Rice & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Gather an army of flavours for a classic Chinese restaurant order. This version of General Tao comes off irresistibly sweet and tangy, thanks to a glaze that plays with notes of ginger and garlic, rice vinegar and sweet soy sauce. Use it to coat chicken thighs (adding sesame-based spices and cornstarch for a crisped effect). The same aromatics give the jasmine rice a lift, while simply sautéed bok choy is a well-chosen counterpoint.
We will send you:
- 4 Chicken thighs
- 450g Bok choy tips
- 15ml Ginger paste
- 1 Garlic clove
- 30ml Rice vinegar
- 20g Cornstarch
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
Sodium
1800 mg
Total Carb
105 g
Sugars
22 g
Protein
43 g
Fibre
4 g
Preparation
Cook the rice
Mince the garlic. 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 with paper towel; 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 frequently, 30 sec. to 1 min., until fragrant. Add the vinegar, soy sauce and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, spooning the glaze over the chicken*, 4 to 6 min., until coated and cooked though.
Sauté the bok choy
Meanwhile, remove the root ends of the bok choy; cut crosswise into 2-inch pieces. In a second large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the rice, chicken and bok choy between your plates. Spoon any remaining glaze over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
