Quicker than scrolling for take out, it doesn’t take long to stir-fry chicken and cauliflower until they’re crispy at the edges. The sweet and spicy sauce is ready to toss in at the end.
Contains: wheat, soy, sesame.
What You Get
General Tso’s sauce
Cooked white rice
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Core and cut the cauliflower into florets (you should have about 3 cups). Slice a handful of green onions. Drain the chicken, pat dry with paper towels, and season with salt and pepper.
In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the cauliflower and stir-fry until browned but still a little firm, about 7 minutes. Add 2 tablespoons more vegetable oil, followed by the chicken, and stir-fry until the chicken is no longer pink at the center, 5 minutes. Season with a pinch of salt. Turn down the heat to low, drizzle with the General Tso’s sauce, and toss to coat and warm through, 1 minute.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice into bowls and top with General Tso’s chicken and cauliflower. Sprinkle with the green onions, sesame seeds, and chile flakes, if you want some heat, and serve warm.