General Tso Chicken Stir-Fry
Sweet, savory, and perfectly crisp, our Flat Top General Tso Chicken Stir-Fry brings bold takeout-inspired flavor to your table.
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ALLERGEN DISCLAIMER: This product is manufactured in a facility that processes soy, dairy, wheat, tree nuts, shell fish, fish, peanuts, and eggs and may contain traces of these products.
Meal Variations
COOKING INSTRUCTIONS:
Approximately 8-10 minutes to cook
Approximately 15-20 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. See stovetop cooking instructions for general tso chicken sauce (included).
3. Preheat flat top to medium heat and coat with desired amount of neutral oil. Remove chicken from bag and discard excess marinade. Drain excess water from stir-fry vegetables (included).
4. Cook chicken on one side of the flat top, spreading evenly. Flip periodically until fully cooked. Cook stir-fry vegetables (included) on the other side of flat top, until tender and lightly browned.
5. Stir cooked chicken and vegetables together and toss with cooked sauce.
Stir-Fry Sauce (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat saucepan over stovetop on medium heat. Add contents of sauce package to saucepan and stir.
3. Bring sauce to a boil and let boil for 2-3 minutes, stirring constantly, until thickened to a glaze consistency.
4. Toss cooked chicken and vegetables with sauce.
Stir-Fry Vegetables (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat your flat top to medium heat and coat with desired amount of neutral oil.
3. Drain excess water form Stir-Fry Vegetables.
4. Cook vegetables on one side of flat top, until tender and lightly browned. Reduce heat to prevent burning.
5. Stir cooked vegetables and cooked chicken together to combine. Toss with cooked sauce and serve.
Serving Suggestion: Serve over rice.
Copy of Approximately 8-10 minutes to cook
Approximately 15-20 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. See stovetop cooking instructions for general tso chicken sauce (included).
3. Preheat skillet to medium heat and coat with desired amount of neutral oil. Remove chicken from bag and discard excess marinade. Drain excess water from stir-fry vegetables (included).
4. Cook chicken in the skillet, spreading evenly. Flip periodically un til fully cooked. Remove cooked chicken and set aside.
5. Cook stir-fry vegetables (included) in the skillet, until tender and lightly browned.
6. Once vegetables are cooked, stir cooked chicken and vegetables together and toss with cooked sauce.
Stir-Fry Sauce (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat saucepan over stovetop on medium heat. Add contents of sauce package to saucepan and stir.
3. Bring sauce to a boil and let boil for 2-3 minutes, stirring constantly, until thickened to a glaze consistency.
4. Toss cooked chicken and vegetables with sauce.
Stir-Fry Vegetables (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat your skillet to medium heat and coat with desired amount of neutral oil.
3. Drain excess water form Stir-Fry Vegetables.
4. Cook vegetables in skillet, until tender and lightly browned. Reduce heat to prevent burning.
5. Stir cooked vegetables and cooked chicken together to combine. Toss with cooked sauce and serve.
Serving Suggestion: Serve over rice.
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