General Tso's Chicken With Rice

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 770kcal

Ingredients

Chicken

  • 1/3 cup White rice
  • 8 oz Boneless chicken thighs cut into 1-inch pieces
  • 1/4 cup Cornstarch
  • 3 cups Canola oil for frying
  • 1/4 tsp Sesame seeds optional for garnish
  • 2 Fortune cookies

Sauce

  • 2 tsp Canola oil
  • 1/2 TBSP Fresh ginger minced
  • 1/4 tsp Red pepper flakes
  • 2 cloves Garlic minced
  • 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

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
  • 1 Egg white beaten
  • 4 TBSP Duck sauce

Seasoning

  • Salt
  • Black pepper

Fortune Cookie

  • 2 Fortune Cookies

Coconut Water

  • 24 oz Coconut water
US Customary - Metric

Instructions

  • Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
  • Prep all ingredients per instructions above.
  • Add chicken to a bowl and toss each piece with cornstarch. Set aside.
  • In a separate dish, combine all the ingredients for the sauce together.
  • Heat the oil in a pot or deep fryer to 350F (176C)
  • Cook the chicken until all the sides are golden brown to an internal temperature of 160F (71C). Set aside on paper towels.
  • Cook the sauce: Add a small drizzle of oil to a pan on medium heat and add the garlic, ginger, and red pepper flakes. Saute for about 30 seconds. Add the sauce to the pan and bring to a simmer, then add the chicken and toss to coat.
  • For the Crab Rangoon, in a bowl, mix the cream cheese, crab meat, scallions, and soy sauce until well combined. Place about 1 tsp of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold over into triangles, and press to seal. 
  • Heat vegetable oil in a deep pan or skillet over medium heat. Fry the crab rangoon until golden brown, about 2 minutes per side. Remove and drain on a paper towel.
  • Finish the rice: Fluff with a form and season with salt and pepper to taste.
  • Serve the General Tso’s Chicken with rice, crab rangoon, fortune cookie, and coconut water.

Nutrition

Calories: 770kcal | Carbohydrates: 82g | Protein: 30g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1320mg | Potassium: 1281mg | Fiber: 5g | Sugar: 22g | Vitamin A: 557IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 3mg

General Tso's Chicken With Rice

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 770 kcal

Ingredients
 
 

Chicken

  • 1/3 cup White rice
  • 8 oz Boneless chicken thighs cut into 1-inch pieces
  • 1/4 cup Cornstarch
  • 3 cups Canola oil for frying
  • 1/4 tsp Sesame seeds optional for garnish
  • 2 Fortune cookies

Sauce

  • 2 tsp Canola oil
  • 1/2 TBSP Fresh ginger minced
  • 1/4 tsp Red pepper flakes
  • 2 cloves Garlic minced
  • 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

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
  • 1 Egg white beaten
  • 4 TBSP Duck sauce

Seasoning

  • Salt
  • Black pepper

Fortune Cookie

  • 2 Fortune Cookies

Coconut Water

  • 24 oz Coconut water

Instructions
 

  • Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
  • Prep all ingredients per instructions above.
  • Add chicken to a bowl and toss each piece with cornstarch. Set aside.
  • In a separate dish, combine all the ingredients for the sauce together.
  • Heat the oil in a pot or deep fryer to 350F (176C)
  • Cook the chicken until all the sides are golden brown to an internal temperature of 160F (71C). Set aside on paper towels.
  • Cook the sauce: Add a small drizzle of oil to a pan on medium heat and add the garlic, ginger, and red pepper flakes. Saute for about 30 seconds. Add the sauce to the pan and bring to a simmer, then add the chicken and toss to coat.
  • For the Crab Rangoon, in a bowl, mix the cream cheese, crab meat, scallions, and soy sauce until well combined. Place about 1 tsp of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold over into triangles, and press to seal. 
  • Heat vegetable oil in a deep pan or skillet over medium heat. Fry the crab rangoon until golden brown, about 2 minutes per side. Remove and drain on a paper towel.
  • Finish the rice: Fluff with a form and season with salt and pepper to taste.
  • Serve the General Tso’s Chicken with rice, crab rangoon, fortune cookie, and coconut water.

Nutrition

Calories: 770kcalCarbohydrates: 82gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 143mgSodium: 1320mgPotassium: 1281mgFiber: 5gSugar: 22gVitamin A: 557IUVitamin C: 10mgCalcium: 154mgIron: 3mg
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