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In this quick-cooking spin on a takeout favorite, hoisin sauce, honey, sriracha, and sesame oil lend our chicken the sweet, spicy, and nutty flavors General Tso’s is known for. A light dusting of cornstarch on the chicken just before it hits the pan creates a delicately crispy exterior (and helps it soak up the irresistible sauce later).

Ethan Mick

with Bok Choy & Jasmine Rice

General Tso's Chicken

Chopped Chicken Breast

Baby Bok Choy

Jasmine Rice

Garlic

Rice Vinegar

1-Inch Piece Ginger

Sriracha

Honey

Sesame Oil

Cornstarch

Hoisin Sauce

Ingredients

Remove the **honey** from the refrigerator to bring to room temperature. In a medium saucepan, combine the **rice**, **a big pinch of salt**, and **1 1/2 cups of water**; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

While the rice cooks, pat the **chicken** dry with paper towels. Place in a large bowl and season with salt and pepper. Add the **cornstarch**; toss to thoroughly coat. In a medium pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of chicken sizzles immediately when added to the pan, add the coated chicken in an even layer (tapping off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place

Coat & cook the chicken:

While the chicken cooks, wash and dry the fresh produce. Cut off and discard the root end of the **bok choy**; roughly chop. Peel and finely chop the **ginger**. Peel and roughly chop the **garlic**. In a bowl, combine the **hoisin sauce**, **vinegar**, **honey** (kneading the packet before opening), **sesame oil**, **1 tablespoon of water**, and **as much of the sriracha as you’d like**, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:

Add the **chopped** **bok** **choy**, **ginger**, **and** **garlic** to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 tablespoon of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the **sauce** and cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined.

Cook the bok choy:

Turn off the heat and add the **cooked** **chicken** to the pan; stir to thoroughly coat. Season with salt and pepper to taste. Serve the finished chicken and bok choy with the **cooked rice**. Enjoy!