General Tso's Chicken

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
1 pound boneless skinless chicken breasts, cut into 1- by 4-inch strips
1 egg white, lightly beaten
1 tablespoon vegetable oil
2 ounces crispy rice cereal, finely ground (rounded 1/2 cup)
Nonstick cooking spray
2 cloves garlic, cracked
2 ginger coins, cracked
2 dried red chillies, broken in half
3/4 cup low-sodium chicken broth
2 1/2 tablespoons reduced-sodium soy sauce
2 tablespoons agave syrup
2 teaspoons distilled white vinegar
2 teaspoons cornflour
4 cups broccoli florets (about 10 ounces)
4 cups cooked brown rice, for serving
2 spring, thinly sliced

Preheat the oven to 200°C.

Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces.

Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chillies. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm.

Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.

Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced spring onions.

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