General Tso's Chicken

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 3741kcal

Ingredients

Rice

  • 1/2 cup White rice

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation crab meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • 1 pinch Garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • 1 dash Sesame oil
  • 4 Wonton wrappers
  • 4 TBSP Sweet chili sauce

Chicken

  • 8 oz Boneless chicken thighs cut into 1-inch pieces
  • 1/4 cup Cornstarch
  • 3 cups Canola oil for frying

Sauce

  • 2 cloves Garlic minced
  • 1/2 TBSP Fresh ginger minced
  • 1/4 tsp Red pepper flakes
  • 1.5 TBSP Rice wine vinegar
  • 1.5 TBSP Reduced-sodium soy sauce
  • 1 TBSP Hoisin sauce
  • 1/4 cup Water
  • 1.5 TBSP Sugar
  • 1/2 TBSP Cornstarch

Steamed Broccolini

  • 2 bunches Broccolini
  • 2 tsp Extra-virgin olive oil

For serving

  • 1/4 tsp Sesame seeds optional for garnish
  • 2 Fortune cookies

Coconut water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep all ingredients as instructed above.
  • Rinse the rice with cold water and drain thoroughly. Cook according to the directions on the package.
  • To make the crab rangoons, mix cream cheese, crab meat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil in a bowl.
  • Place 1 tsp of the filling in the center of each wonton wrapper. Brush edges with water and fold into triangles. Press to seal.
  • Add chicken to a bowl and toss with cornstarch. Set aside.
  • Heat the canola oil in a pot or deep fryer to 350°F (176°C).
  • Fry the chicken until golden brown on all sides and cooked to an internal temperature of 165°F (74°C). Drain on paper towels.
  • In a saucepan, combine all the ingredients for the sauce. Bring to a simmer until thickened to a smooth consistency. Remove from the heat. Toss the chicken in the sauce prior to serving.
  • Fry the rangoons for 2–3 minutes until golden brown and crispy. Drain on paper towels.
  • Bring a pot of salted water to a boil. Add the broccolini, reduce heat, and simmer for 3 - 5 minutes until bright green and tender. Drizzle with olive oil and season with salt and pepper.
  • Serve the General Tso’s chicken with rice, broccolini, crab rangoon with sauce, fortune cookie, and coconut water. Garnish with sesame seeds optional.

Nutrition

Calories: 3741kcal | Carbohydrates: 111g | Protein: 34g | Fat: 356g | Saturated Fat: 33g | Polyunsaturated Fat: 97g | Monounsaturated Fat: 220g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1650mg | Potassium: 1320mg | Fiber: 6g | Sugar: 38g | Vitamin A: 496IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 3mg

General Tso's Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 3741 kcal

Ingredients
 
 

Rice

  • 1/2 cup White rice

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation crab meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • 1 pinch Garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • 1 dash Sesame oil
  • 4 Wonton wrappers
  • 4 TBSP Sweet chili sauce

Chicken

  • 8 oz Boneless chicken thighs cut into 1-inch pieces
  • 1/4 cup Cornstarch
  • 3 cups Canola oil for frying

Sauce

  • 2 cloves Garlic minced
  • 1/2 TBSP Fresh ginger minced
  • 1/4 tsp Red pepper flakes
  • 1.5 TBSP Rice wine vinegar
  • 1.5 TBSP Reduced-sodium soy sauce
  • 1 TBSP Hoisin sauce
  • 1/4 cup Water
  • 1.5 TBSP Sugar
  • 1/2 TBSP Cornstarch

Steamed Broccolini

  • 2 bunches Broccolini
  • 2 tsp Extra-virgin olive oil

For serving

  • 1/4 tsp Sesame seeds optional for garnish
  • 2 Fortune cookies

Coconut water

  • 24 oz Coconut water cold

Instructions
 

  • Prep all ingredients as instructed above.
  • Rinse the rice with cold water and drain thoroughly. Cook according to the directions on the package.
  • To make the crab rangoons, mix cream cheese, crab meat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil in a bowl.
  • Place 1 tsp of the filling in the center of each wonton wrapper. Brush edges with water and fold into triangles. Press to seal.
  • Add chicken to a bowl and toss with cornstarch. Set aside.
  • Heat the canola oil in a pot or deep fryer to 350°F (176°C).
  • Fry the chicken until golden brown on all sides and cooked to an internal temperature of 165°F (74°C). Drain on paper towels.
  • In a saucepan, combine all the ingredients for the sauce. Bring to a simmer until thickened to a smooth consistency. Remove from the heat. Toss the chicken in the sauce prior to serving.
  • Fry the rangoons for 2–3 minutes until golden brown and crispy. Drain on paper towels.
  • Bring a pot of salted water to a boil. Add the broccolini, reduce heat, and simmer for 3 - 5 minutes until bright green and tender. Drizzle with olive oil and season with salt and pepper.
  • Serve the General Tso’s chicken with rice, broccolini, crab rangoon with sauce, fortune cookie, and coconut water. Garnish with sesame seeds optional.

Nutrition

Calories: 3741kcalCarbohydrates: 111gProtein: 34gFat: 356gSaturated Fat: 33gPolyunsaturated Fat: 97gMonounsaturated Fat: 220gTrans Fat: 1gCholesterol: 140mgSodium: 1650mgPotassium: 1320mgFiber: 6gSugar: 38gVitamin A: 496IUVitamin C: 10mgCalcium: 158mgIron: 3mg
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