FUN FACT: Nearly ยผth of the world's population choose to use chopsticks as their main eating utensil.ย (Reference https://sofestive.com/2015/02/04/national-chopsticks-day/)
We used to joke when I was active duty, that many decisions made in the military are decided late at night over either "Orange chicken" or General Tso's Chicken"๐คฃ.
So in honor of today, here's an easy recipe for you to try:
๐๐๐ก๐๐ฅ๐๐ ๐ง๐ฆ๐ข ๐๐๐๐๐๐๐ก ๐ฆ๐ง๐๐ฅ ๐๐ฅ๐ฌ
Ingredients
๐ฆ๐ฎ๐๐ฐ๐ฒ
ยผ cup (50 mL) honey
โ cup 75 mL) low-sodium and gluten-free soy sauce
1ยฝโ2 tbsp (22โ30 mL) Sriracha sauce
3 garlic cloves
๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป
1ยฝ lbs. (700 g) chicken tenders
ยผ cup (50 mL) cornstarch
3 tbsp (45 mL) canola oil, divided
๐ฅ๐ถ๐ฐ๐ฒ
1 cup (250 mL) long-grain white rice
1ยฝ cups (375 mL) water
๐ฉ๐ฒ๐ด๐ฒ๐๐ฎ๐ฏ๐น๐ฒ๐
1 small onion
1 medium zucchini
ยผ head purple cabbage (about 8 oz./250 g)
2 medium carrots, peeled
1 red bell pepper
1 cup (250 mL) snap peas
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐
For the sauce, combine the honey, soy sauce, Sriracha, and garlic pressed with the Garlic Press in a small bowl.
Cut the chicken tenders into bite-sized pieces and place them into a bowl. Add the cornstarch and 1 tbsp (15 mL) of the sauce to the bowl and toss to coat the chicken.
Heat 1 tbsp (15 mL) of the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3โ5 minutes.
Add the rice and water to the 3-qt. (3-L) Micro-Cookerยฎ Plus. Microwave, covered, on HIGH, for 12โ15 minutes, or until the rice is cooked; set aside.
Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2โ3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken wonโt be fully cooked.)
Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion, zucchini, and cabbage. Use the coarse grating blade to grate the carrot.
Cut the top off the bell pepper. Use the Scoop Loopยฎ to remove the seeds and veins. Cut the pepper into quarters and use the Quick Slice to slice it into strips.
Add the remaining oil to the wok and heat over medium-high heat for 2โ3 minutes. Add the onion, carrot, and bell pepper, and stir-fry for 2โ3 minutes, or until the vegetables are lightly browned.
Add the zucchini and snap peas and continue cooking for 2โ3 minutes.
Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3โ4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced. Serve over rice.
๐ฌ๐ถ๐ฒ๐น๐ฑ: 6 servings
๐ก๐๐๐ฟ๐ถ๐ฒ๐ป๐๐ ๐ฝ๐ฒ๐ฟ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด:
U.S. nutrients per serving: Calories 470, Total Fat 9 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 66 g, Fiber 4 g, Sugars 18 g, Protein 33 g
Your friendly Pampered Chef Cooking Tip:
Stir-frying is a useful cooking technique that will expand the meals you can make in a hurry, but it happens fast and requires attention. Because of the high heat of the pan, each vegetable has to go in at a specific time, so it isnโt overcooked, and the food needs to be stirred consistently. Before you turn on the stove, read the whole recipe and prep all of your ingredients and put them near the wok.
Coating the chicken with cornstarch helps the sauce stick to the chicken and helps it brown.
Stainless Steel Wok # 100111
Don't have this item on hand, don't panic. Pick it up hereโฌ๏ธ
ACTION STEP:ย Whip up a plate of General Tso's today and let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:
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