Wegmans Spicy General Tso Chicken with Baby Bok Choy

A Spicy Kick to Traditional Chinese Dish

Wegmans returns this week with another great recipe. Today Chef Mike Hoover is heating things up in the kitchen with a spicy Chinese dish, General Tso Chicken.



1 pkg (about 1 1/4 lbs) Wegmans Organic Boneless Skinless Chicken Breasts, cut in bite-size pieces

1 tsp salt

1/2 tsp ground white pepper

1 Tbsp Wegmans Cornstarch

2 1/2 Tbsp Food You Feel Good About Vegetable Oil, divided

1/2 Tbsp peeled, minced fresh ginger

1/2 Tbsp minced Food You Feel Good About Cleaned & Cut Peeled Garlic

10 dried Japones chiles, halved, seeded (wear gloves when handling)

1 Tbsp Wegmans Organic Ketchup

2 Tbsp Asian Classics Sweet & Sour Sauce

1/2 cup Wegmans Organic Stir-Fry Sauce

1/2 lb baby bok choy, quartered lengthwise

1 tsp sesame oil

1/4 cup chopped green onions




  1. Add chicken, salt, pepper, and cornstarch to large bowl; mix well to coat. Cover; chill 30 min.

  2. Drizzle 1 Tbsp vegetable oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on MED-HIGH until oil faintly smokes. Add half the chicken; cook, stirring occasionally, 4-5 min, until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Transfer to clean dish. Add 1 Tbsp vegetable oil to pan; repeat process with remaining chicken. Set aside.

  3. Wipe pan clean. Add remaining vegetable oil, ginger, garlic, and chiles to pan on LOW. Cook, stirring occasionally, about 30 sec until soft but not browned. Add ketchup, sweet and sour sauce, and stir-fry sauce to pan on MED; stir to combine. Simmer 2 min.

  4. Add baby bok choy to large pot of boiling, salted water; blanch 1 min. Drain; set aside.

  5. Return chicken to pan; increase heat to HIGH. Toss until chicken is well-coated. Add sesame oil; toss 5 sec.

  6. Arrange baby bok choy on serving platter. Top with chicken mixture; garnish with green onions.

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