5-Minute General Tso’s Chicken

"Tastier and faster than takeout, this homemade version uses frozen chicken tenders as a time-saving hack."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Food.com photo by Food.com
photo by Food.com photo by Food.com
Ready In:
35mins
Ingredients:
14
Serves:
2-4
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ingredients

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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

  1. 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.
     
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