General Tso's Chicken

Prep Time 35

Cook Time 15

Servings

Calories 840kcal

Ingredients

Chicken

½ cup White rice rinsed
8 oz Chicken thighs skin-on bone-in boneless skinless cut into 1-inch pieces
¼ cup Cornstarch
1 TBSP Canola oil for frying
2 cloves Garlic minced
½ TBSP Fresh ginger minced
¼ tsp Red pepper flakes
¼ tsp Sesame seeds for garnish
2 TBSP Scallions chopped
2 Fortune cookies

Spring Roll

2 sheets Rice paper sheets
1/2 cup Carrots peeled and cut into matchsticks or sliced into strips with a julienne peeler
2 TBSP Scallions chopped plus more for garnish
1 cup Butter lettuce
2 TBSP Fresh Cilantro roughly chopped plus whole leaves for garnish
8 slices Cucumber thinly sliced

Peanut Sauce

3 TBSP Peanut butter
1 TBSP Rice wine vinegar
1 TBSP Reduced-sodium soy sauce
1 TBSP Honey
1/2 TBSP Sesame oil
1 clove Garlic pressed or minced
1/4 cup Water as needed

Sauce for chicken

1 TBSP Rice wine vinegar
2 TBSP Reduced-sodium soy sauce
1 TBSP Hoisin sauce
¼ cup Water
1.5 TBSP Sugar
½ TBSP Cornstarch

Sparkling Lemon Water

24 oz Sparkling water cold
1 Lemon sliced
Ice cubes

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. While the rice is cooking, prep the ingredients.
Prep the ingredients per the instructions above.
Very quickly dampen the rice paper sheet with water and place on a flat surface. Layer with carrot, scallions, lettuce, cilantro, and cucumber right in the center of the paper.
Fold both ends to the center and gently roll the sheet as tightly as you can without ripping. Continue with remaining sheets and filling. Then set aside to dry.
Whisk together all ingredients for the peanut sauce. Set aside and refrigerate if desired.
In a bowl toss each piece of chicken with cornstarch. Set aside.
Heat a non-stick skillet over medium high heat.
Cook the Chicken: Add the oil to the non-stick skillet. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan and set aside, leaving about 1 TBSP of the oil in the pan.
Cook the Sauce: Return the pan to the heat and add the garlic, ginger, and pepper flakes. Saute for about 30 seconds. Add the ingredients for the sauce to the skillet and bring to a simmer, then add the chicken and toss to coat.
Finish the rice: Fluff with a fork and season with salt and pepper to taste.
Mix the sparkling water with lemon. Add ice if desired.
Serve: Spoon the rice onto a plate and top with the chicken and sauce. Garnish with sesame seeds and scallions. Enjoy with spring roll with peanut sauce, fortune cookies, and sparkling water.

Nutrition