5-Minute General Tso’s Chicken
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- one package frozen chicken tenders (1-pound)
- 1 large crowns broccoli, cut into 2-inch florets, about 8 ounces
- kosher salt
- 1 tablespoon cornstarch
- 1⁄4 cup rice wine vinegar
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1⁄2 teaspoon red chili pepper flakes
- 2 tablespoons sesame oil
- 4 garlic cloves, finely chopped
- 1 tablespoon plus one teaspoon finely chopped ginger
- steamed white rice, for serving
- thinly sliced scallion, for serving
- 1 tablespoon toasted sesame seeds, for serving
directions
- Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve.
- Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm.
- Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm.
- Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds.
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Reviews
-
It was delicious -- it's a streamlined recipe, but it took longer than I thought the first time--definitely not 5 or 10 minutes, more like 45. But I can see with practice it could get quicker, (esp. If you use already peeled garlic and have you sesame seeds already roasted.) Mine was a little too vinegar-y but I admit I had no honey and used agave as a sweetner. I think the addition of pineapple would make the dish much better. It was really good though.
RECIPE SUBMITTED BY
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