General Tso's Chicken with Pak Choy and Jasmine Rice

Dice the chicken into bite sized pieces. Slice the chilli. Cut pak choy in half. Peel and mince ginger and garlic.

Marinate chicken in 1.5 tbsp of General Tso Sauce. Mix the remaining General Tso Sauce with sambal oelek (spicy - see tip), 1 tsp of sesame oil (keep the remainder for step 5), 1 tbsp of cornflour, and 1/2 cup water. Mix well. Set aside.

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3-4 minutes, turning halfway. Remove from the pan. To the pan, add 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 into bite sized pieces. Slice the chilli. Cut pak choy in half. Peel and mince ginger and garlic.

Marinate chicken in 2 tbsp of General Tso Sauce. Mix the remaining General Tso Sauce with sambal oelek (spicy - see tip), 1 tsp of sesame oil (keep the remainder for step 5), 1 tbsp of cornflour, and 1/2 cup water. Mix well. Set aside.

In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3-4 minutes, turning halfway. Remove from the pan. To the pan, add 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 into bite sized pieces. Slice the chilli. Cut pak choy in half. Peel and mince ginger and garlic.

Marinate chicken in 1 Tbsp of General Tso Sauce. Mix the remaining General Tso Sauce with sambal oelek (spicy - see tip), 1 Tsp of sesame oil (keep the remainder for step 5), 1 tbsp of cornflour, and ¹⁄₂ cup water. Mix well. Set aside.

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3-4 minutes, turning halfway. Remove from the pan. To the pan, add 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 into bite sized pieces. Slice the chilli. Cut pak choy in half. Peel and mince ginger and garlic.

Marinate chicken in 1 Tbsp of General Tso Sauce. Mix the remaining General Tso Sauce with sambal oelek (spicy - see tip), 1 Tsp of sesame oil (keep the remainder for step 5), 1 tbsp of cornflour, and ¹⁄₂ cup water. Mix well. Set aside.

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3-4 minutes, turning halfway. Remove from the pan. To the pan, add 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 into bite sized pieces. Slice the chilli. Cut pak choy in half. Peel and mince ginger and garlic.

Marinate chicken in 1 Tbsp of General Tso Sauce. Mix the remaining General Tso Sauce with sambal oelek (spicy - see tip), 1 Tsp of sesame oil (keep the remainder for step 5), 1 tbsp of cornflour, and ¹⁄₂ cup water. Mix well. Set aside.

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3-4 minutes, turning halfway. Remove from the pan. To the pan, add 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 into bite sized pieces. Slice the chilli. Cut pak choy in half. Peel and mince ginger and garlic.

Marinate chicken in 1 Tbsp of General Tso Sauce. Mix the remaining General Tso Sauce with sambal oelek (spicy - see tip), 1 Tsp of sesame oil (keep the remainder for step 5), 1 tbsp of cornflour, and ¹⁄₂ cup water. Mix well. Set aside.

In a pot, combine the rice, a big pinch of salt and 1¹⁄₂ cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Toss the chicken in the remaining cornflour. Heat a pan over a high heat with 2 tbsp of oil. Cook the chicken for 3-4 minutes, turning halfway. Remove from the pan. To the pan, add 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!