Try this General Tso's Chicken or Tofu recipe, or contribute your own.
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General Tso’s Chicken with cauliflower rice -
3/4 cup-Broccoli
12 oz, chopped-Bell peppers, red
1, diced-Garlic - 2 cloves,
chopped-Ginger (opt) -1 tsp, grated
Stock, any type - 1/2 cup-
Soy sauce, low-sodium - 1/4 cup-
Brown sugar - 2 Tbsp-
Vinegar, rice -2 Tbsp-
Red pepper flakes - 1 tsp (use less if you prefer less spice)-
Oil, toasted sesame - 1 tsp-
Chicken breasts, boneless and skinless - 1 lb, cubedor 1 lb Tofu fried in air fryer
Cornstarch - 1 Tbsp + 1 Tbsp-
Water - 2 Tbsp-
Oil, cooking - 2 Tbsp + 1 Tbsp
Prep 1 Broccoli / Bell peppers / Garlic / Ginger - Prep as directed. Combine broccoli and bell peppers in one container. Store garlic and ginger in another container. (Can be done up to 5 days ahead)
2.Make sauce - Combine stock, soy sauce, garlic, ginger, brown sugar, vinegar, red pepper flakes, and sesame oil. (Note: Use more or less red pepper flakes depending on how much spice you’d like.) (Can be done up to 5 days ahead)
3. Chicken - Cube chicken. or press tofu and cube. Tenderize with a fork and season with some salt and pepper. Toss with first part of cornstarch. (Can be done 1 day ahead)
4.Make slurry - Whisk together second part of cornstarch and water.
Make 1. Heat a wok or skillet with first part of cooking oil over medium heat. Add chicken and saute until chicken is nearly cooked through (it will finish cooking in the sauce), 4 to 5 minutes. Air Fry tofu. Set chicken aside.
2. Add second part of cooking oil to pan and increase heat to medium high. Add broccoli and bell peppers. Add garlic and ginger. Saute until nearly tender, 3 to 4 minutes (at this point, the vegetables will still have a bit of crunch; if you’d like them more tender, add a splash of water and continue to saute until cooked to your liking).
3. Add chicken/tofu back to pan and pour sauce over top.
4.When sauce begins to simmer, give cornstarch slurry a stir and add it to sauce.
5. Cook everything together, stirring constantly, until sauce thickens and coats chicken and vegetables, ~2 minutes more.
6. Cook cauliflower rice
7. Serve chicken/tofu and vegetables over rice. Enjoy!
Nutrition per Serving (4 Servings Total) Calories 405 Total Fat 16g Saturated Fat 2g Trans Fat 0g Cholesterol 73mg Sodium 863mg Total Carbs 37g Dietary Fiber 6g Sugars 8g Protein 32g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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