5-Minute General Tso’S Chicken - cooking recipe

Ingredients

one package frozen chicken tenders (1-pound)
1 large crowns broccoli, cut into 2-inch florets, about 8 ounces
kosher salt
1 tablespoon cornstarch
1/4 cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon red chili pepper flakes
2 tablespoons sesame oil
4 garlic cloves, finely chopped
1 tablespoon plus one teaspoon finely chopped ginger
steamed white rice, for serving
thinly sliced scallion, for serving
1 tablespoon toasted sesame seeds, for serving

Preparation

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.
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.
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.
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.