General Tso Chicken Stir-Fry
For the sauce, combine the 1/4 C. honey, 1/3 C. soy sauce, 1 1/2Tbsp Sriracha, and 3 cloves of garlic pressed with the Garlic Press in a small bowl.
1
Cut the chicken in 1/2 using the CLOSE & CUT. Then into bite-sized pieces and place them into a bowl
2
Add 1/4 C. cornstarch and 1 tbsp of the sauce to the bowl and toss to coat the chicken.
3
Prep your veggies... Chop your cabbage and set aside. I used Napa Cabbage instead of red cabbage because it’s lower in carbs.
4
Using the Close & Cut slice zucchini into 1/2 moons. Use the core & more to remove the pith and seeds of the bell pepper then slice or dice.
5
Using the Kitchen Shears cut the florets off the top of the broccoli
6
Adding radishes to your food adds natural spiciness. Use the SPIRAL & SLICE to create thin slices
7
Heat 1 tbsp of oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes.
8
Add chicken to the wok and cook, undisturbed, for 3 minutes. Stir-fry for 2–3 minutes. Chicken won’t be fully cooked, remove from pan and set aside.
9
Add 2 Tbsp oil to the wok and heat over medium-high heat for 2–3 mins. Add the veggies, stir-fry for 2–3 minutes, or until lightly browned
10
Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3–4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced
11
Serve over rice or cauliflower rice for a healthier option
12
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