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.
Cut the chicken in 1/2 using the CLOSE & CUT. Then into bite-sized pieces and place them into a bowl
Add 1/4 C. cornstarch and 1 tbsp of the sauce to the bowl and toss to coat the chicken.
Prep your veggies... Chop your cabbage and set aside. I used Napa Cabbage instead of red cabbage because it’s lower in carbs.
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.
Using the Kitchen Shears cut the florets off the top of the broccoli
Adding radishes to your food adds natural spiciness. Use the SPIRAL & SLICE to create thin slices
Heat 1 tbsp of oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes.
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.
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
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
Serve over rice or cauliflower rice for a healthier option
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