General Tso's Chicken and Prawns
with Pak Choi, Peanuts, Green Beans and Jasmine Rice
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Crustaceans
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Sweet, spicy and a fusion classic, General Tso's chicken is claimed to have originated in the kitchens of Chinese restaurants in New York City. With ginger, garlic, soy and vinegar, the chicken is often deep-fried or cooked until crispy so the sticky sauce clings to every piece.
Ingredients
80 grams
Green Beans
1 unit(s)
Pak Choi
(May contain traces of: Celery)
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: Wheat, Cereals containing gluten, Soya)
150 grams
Jasmine Rice
20 grams
Cornflour
4 unit(s)
British Chicken Thighs
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle for the rice. Trim the green beans, then cut 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) In a medium bowl, add the rice vinegar, sambal, hoisin sauce, ginger puree and half the soy. Add the honey and water (see pantry for both amounts) and mix together.
a) Pour the boiled water into a large saucepan with ¼ 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.
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Add the chicken to the bowl and turn over in the cornflour egg mixture to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a large frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the green beans 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 1 min, then transfer the veg to a bowl.
e) 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.
a) 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
b) Drain the prawns, then add them to the pan with the chicken for the final 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
c) Add the veg and sauce back into the pan with the chicken, stir together and simmer until thickened, 3-4 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. IMPORTANT: The chicken is cooked when no longer pink in the middle. The prawns are cooked when pink on the outside and opaque in the middle.
a) Divide the rice between bowls.
b) Top with the General Tso's chicken and prawns. Sprinkle over the peanuts.
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