Crispy General Tso Chicken Bowl
Juicy chicken thighs coated in a sweet-spicy glaze and crisped in the oven, served over steamed rice with fresh orange slices. Total time: 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- ½ tsp red pepper flakes
- 1.5 cups white rice, uncooked
- 1 whole orange, sliced into rounds
Instructions
- 1
Start rice: boil 3 cups salted water in a pot, add rice, cover, reduce heat to low, cook 18 minutes.
- 2
Pat chicken dry and arrange on a sheet pan, spacing pieces 2 inches apart.
- 3
Whisk together soy sauce, vinegar, brown sugar, and red pepper flakes in a bowl until sugar dissolves.
- 4
Brush sauce over chicken, coating both sides. Roast at 425°F until edges crisp and glaze darkens, 12–14 minutes.
- 5
Divide cooked rice between bowls, top with chicken and any pan drippings, arrange orange slices alongside.
- 6
Serve hot.
Tools you’ll need
- large pot with lid
- sheet pan
- small mixing bowl
- whisk
- oven
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