General Tso’s Chicken with Pak Choy and Jasmine Rice

Dice the chicken thighs into bite sized pieces. Slice the chilli. Cut pak choy in half.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Mix soy, hoisin, rice vinegar, sambal oelek and 1 tsp of sesame oil (keep the remainder for step 4). Marinate chicken in 2 tbsp of the sauce (keep the rest) and combine with 1/2 the minced ginger and garlic. To the remaining sauce add 1/2 tbsp of cornflour, chicken stock concentrate, 1/2 cup water and brown sugar, mix well. Set aside.

Tip! Marinate chicken for 10-20 minutes, if you have time.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3 minutes, turning halfway. Remove from the pan. To the pan, add remaining minced garlic and ginger and chilli (to taste) and fry for 30 seconds. Add the sauce and stir until thickened. Return the chicken to the pan and coat in the sauce.

Brush pak choy with remaining sesame oil and season with salt and pepper. Heat a clean frying pan over a medium high heat. Add the pak choy to the pan and cook each side for 2-3 minutes.

Divide rice, General Tso's chicken and pak choy between serving plates. Garnish with any remaining chilli. Enjoy!

Dice the chicken thighs into bite sized pieces. Slice the chilli. Cut pak choy in half.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Mix soy, hoisin, rice vinegar, sambal oelek and 1 tsp of sesame oil (keep the remainder for step 4). Marinate chicken in 2 tbsp of the sauce (keep the rest) and combine with 1/2 the minced ginger and garlic. To the remaining sauce add 1/2 tbsp of cornflour, chicken stock concentrate, 1/2 cup water and brown sugar, mix well. Set aside.

Tip! Marinate chicken for 10-20 minutes, if you have time.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3 minutes, turning halfway. Remove from the pan. To the pan, add remaining minced garlic and ginger and chilli (to taste) and fry for 30 seconds. Add the sauce and stir until thickened. Return the chicken to the pan and coat in the sauce.

Brush pak choy with remaining sesame oil and season with salt and pepper. Heat a clean frying pan over a medium high heat. Add the pak choy to the pan and cook each side for 2-3 minutes.

Divide rice, General Tso's chicken and pak choy between serving plates. Garnish with any remaining chilli. Enjoy!