General Tao Chicken
with Ginger-Garlic Rice & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Gather an army of flavours for a classic Chinese restaurant order. Irresistibly sweet and tangy—thanks to ginger and garlic, rice vinegar and sweet soy—this 20-minute General Tao chicken is unstoppable. Aromatic rice and simply sautéed bok choy join the ranks.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 340g Bok choy tips
- 20g Ginger
- 1 Garlic clove
- 30ml Rice vinegar
- 160g White rice
- 20g Cornstarch
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
2 Large pans
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
3 g
Sodium
1340 mg
Total Carb
94 g
Sugars
16 g
Protein
43 g
Fibre
2 g
Preparation
Cook the rice
- Mince the garlic.
- Peel and mince the ginger.
- In a medium pot, heat a drizzle of oil on medium.
- Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ⅔ of the spices and S&P.
- Place the cornstarch on a plate.
- Working one at a time, coat the chicken in the cornstarch (pressing to adhere).
Cook & glaze the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Add the remaining garlic and ginger. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the vinegar, soy sauce and ⅓ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, spooning the glaze over the chicken*, 4 to 6 min., until coated and cooked though.
Sauté the bok choy
- Meanwhile, remove the root ends of the bok choy; cut crosswise into 2-inch pieces.
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
- Divide the rice, chicken and bok choy between your plates.
- Spoon any remaining glaze over the chicken. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
