5-Minute General Tso’s Chicken
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 7.5082 |
| Energy (kCal) | 396.3068 |
| Carbohydrates (g) | 16.5451 |
| Total fats (g) | 34.8275 |
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Cuisine
Asian >> Chinese and Mongolian >> Chinese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve. | 2. Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm. | 3. Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm. | 4. Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken tender | package | - | - | - | - | ||
| broccoli | 1 | ounces | cut | 9.6388 | 1.8824 | 0.7995 | 0.1049 |
| kosher salt | - | - | - | - | |||
| cornstarch | 1 | tablespoon | 30.48 | 7.3016 | 0.0208 | 0.004 | |
| rice wine vinegar | 1/4 | cup | - | - | - | - | |
| soy sauce | 3 | tablespoons | 25.44 | 2.3664 | 3.9072 | 0.2736 | |
| honey | 3 | tablespoons | - | - | - | - | |
| red chili pepper flake | 1/2 | teaspoon | - | - | - | - | |
| sesame oil | 2 | tablespoons | 240.44799999999998 | 0.0 | 0.0 | 27.2 | |
| garlic clove | 4 | chopped | - | - | - | - | |
| ginger | 1 | tablespoon | chopped | 4.8 | 1.0662 | 0.1092 | 0.045 |
| white rice | steamed | - | - | - | - | ||
| scallion | sliced | - | - | - | - | ||
| sesame seed | 1 | tablespoon | toasted | 85.5 | 3.9285 | 2.6715 | 7.2 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.