General Tso Chicken Stir-Fry

Prep 10 min


Cook 20 min


Ready in 30 min

This gluten-free, one-pot wonder brings both great flavor and color to your weeknight table.


  • ¼ cup (50 mL) honey
  • ⅓ cup 75 mL) low-sodium and gluten-free soy sauce
  • 1½–2 tbsp (22–30 mL) Sriracha sauce
  • 3   garlic cloves
  • 1½ lbs. (700 g) chicken tenders
  • ¼ cup (50 mL) cornstarch
  • 3 tbsp (45 mL) canola oil, divided
  • 1 cup (250 mL) long-grain white rice
  • 1½ cups (375 mL) water
  • 1   small onion
  • 1   medium zucchini
  • ¼ head purple cabbage (about 8 oz./250 g)
  • 2   medium carrots, peeled
  • 1   red bell pepper
  • 1 cup (250 mL) snap peas


  1. For the sauce, combine the honey, soy sauce, Sriracha, and garlic pressed with the Garlic Press in a small bowl.

  2. Cut the chicken tenders into bite-sized pieces and place them into a bowl. Add the cornstarch and 1 tbsp (15 mL) of the sauce to the bowl and toss to coat the chicken.

  3. Heat 1 tbsp (15 mL) of the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes.

  4. Add the rice and water to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 12–15 minutes, or until the rice is cooked; set aside.

  5. Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2–3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken won’t be fully cooked.)

  6. Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion, zucchini, and cabbage. Use the coarse grating blade to grate the carrot.

  7. Cut the top off the bell pepper. Use the Scoop Loop® to remove the seeds and veins. Cut the pepper into quarters and use the Quick Slice to slice it into strips.

  8. Add the remaining oil to the wok and heat over medium-high heat for 2–3 minutes. Add the onion, carrot, and bell pepper, and stir-fry for 2–3 minutes, or until the vegetables are lightly browned.

  9. Add the zucchini and snap peas and continue cooking for 2–3 minutes.

  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. Serve over rice.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 470, Total Fat 9 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 66 g, Fiber 4 g, Sugars 18 g, Protein 33 g

Cook's Tips:

Stir-frying is a useful cooking technique that will expand the meals you can make in a hurry, but it happens fast and requires attention. Because of the high heat of the pan, each vegetable has to go in at a specific time, so it isn’t overcooked, and the food needs to be stirred consistently. Before you turn on the stove, read the whole recipe and prep all of your ingredients and put them near the wok.

Coating the chicken with cornstarch helps the sauce stick to the chicken and helps it brown.

Watch this video to see how to make the recipe.

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