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General Tso's chicken

with Pak Choi, Tenderstem and Jasmine Rice
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
915 kcal
Protein
: 
62.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Soya
  • Wheat
  • Cereals containing gluten
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Tenderstem® Broccoli

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

30 grams

Hoisin Sauce

(Contains: Soya)

15 grams

Ginger Puree

20 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

150 grams

Jasmine Rice

20 grams

Cornflour

4 unit(s)

British Chicken Thighs

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

1 unit(s)

Egg

Energy (kJ)3830 kJ
Energy (kcal)915 kcal
Fat37.4 g
of which saturates9.8 g
Carbohydrate89 g
of which sugars15.1 g
Dietary Fibre5.2 g
Protein62.9 g
Salt3.5 g
Potassium158.8 mg
Calcium19.2 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Mixing Bowl
•Knife
•Sieve
•Medium Saucepan
•Large Frying Pan

Instructions

1

a) Boil a half full kettle. Cut the Tenderstem® broccoli into thirds. 

b) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

c) Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

d) Put the rice vinegar, sambal, hoisin sauce, ginger puree and half the soy in a bowl. Add the honey and water (see pantry for both amounts) and mix together.

2

a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins. Drain in a sieve and pop back in the pan.

c) Cover with a lid and leave to the side until ready to serve.

3

a) Meanwhile, put the egg (see pantry for amount) and remaining soy into a bowl and whisk together. Add the cornflour and whisk again until combined.

b) Cut each chicken thigh into 2cm chunks. 

c) Add the chicken to the bowl and turn over in the cornflour egg mixure to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

4

a) Heat a large frying pan on medium-high heat with a drizzle of oil.

b) Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.

c) Add a splash of water and the pak choi, then cover with a lid (or foil) and allow to cook until both are tender, 4-6 mins more. Season with salt and pepper. 

d) Add the garlic and stir fry for a minute, then transfer the veg to a bowl.

5

a) Pop your pan back on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

b) Once hot, add the chicken to the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 6-8 mins. Turn every 2-3 mins and adjust the heat as necessary.

c) IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

a) Add the veg and sauce back into the pan with the chicken, stir together and simmer until thickened, 2-3 mins. Taste and add salt and pepper if you feel it needs it. TIP: Add a splash of water if it's a bit thick.

b) Divide the rice between bowls and top with your General Tso's chicken. Sprinkle over the peanuts.

c) Enjoy!

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