Stovetop, Frying pan, Pot (small)
Wash & cut broccoli into florets.
Pat the chicken dry with a paper towel. Cut into 1 inch pieces.
In a small bowl, combine soy sauce, hoisin sauce, chili garlic sauce, rice vinegar & 1 tbsp water. Whisk well to combine.
Cook rice according to package instructions.
Heat about a 1/4 inch of neutral oil in a large skillet over medium heat. Meanwhile, in a bowl, toss cubed chicken together with corn starch until evenly coated.
Working in batches, carefully add the chicken to the skillet in an even layer. Fry for 2 min on each side, until lightly browned. Use a slotted spoon or tongs to transfer the crisped chicken to a paper towel lined plate. Discard the oil & wipe out the pan.
Fluff the cooked rice with a fork.
In a pot of salted boiling water, cook the broccoli florets for 5-6 min. Drain & set aside.
In the same skillet, over medium heat, pour in the sauce mixture. Allow the sauce to simmer, about 1-2 min. Add in the chicken & mix to evenly coat. Simmer & stir until the sauce thickens, about 5 more min. Remove from heat.
Serve chicken & broccoli over a bed of fluffy rice. Top with sesame seeds if you have. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "General Tso's Chicken Bowl" contains 339 Energy, 17 g of Fat, 43 g of Carbohydrates, 7 g of Protein, 3 g of Fiber.