⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Long-grain white rice
• 1.5 lbs Boneless, skinless chicken breasts
• 1/2 cup Soy sauce
• 4 tablespoons Rice vinegar
• 2 tablespoons Cornstarch
• 2 tablespoons Sesame oil
• 1 teaspoon Grated ginger
• 1 clove Minced garlic
• 2 tablespoons Honey or maple syrup
• 2 tablespoons Chili garlic sauce
• 1/2 cup Broccoli florets
• 1/2 cup Sliced carrots
• 1/2 cup Shredded red cabbage
• 1 tablespoon Toasted sesame seeds
• 1 tablespoon Chopped green onions
• 1 tablespoon Vegetable oil

📖 Instructions

1. First, let's tackle the rice. Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This removes excess starch. Then, cook the rice according to package directions—usually a 1:2 ratio of rice to water. If using a rice cooker, this is super easy. If using a pot on the stove, bring the water and rice to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed.
2. Next up, the chicken! Cut 1.5 pounds boneless, skinless chicken breasts into bite-sized pieces. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1 clove minced garlic. Add the chicken pieces and toss to coat evenly. Marinate for at least 15 minutes—longer is better, even up to an hour in the fridge!
3. Now for the star of the show: the General Tso's sauce. In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey (or maple syrup for vegan), 2 tablespoons chili garlic sauce (or less, to taste), 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Whisk until smooth. Set aside.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Add the marinated chicken and cook, stirring occasionally, until cooked through and nicely browned (about 6-8 minutes). Don't overcrowd the pan—you might need to do this in batches.
5. Push the cooked chicken to one side of the skillet. Add the General Tso's sauce to the empty space. Stir constantly until the sauce thickens—about a minute. Then, stir in the chicken to coat everything evenly in that delicious, sticky sauce.
6. While the chicken's sizzling, chop your veggies! I like using a mix of broccoli florets, sliced carrots, and shredded red cabbage. About 1 1/2 cups total should be perfect. You can steam, stir-fry, or even roast them—whatever you prefer!
7. Once the chicken is coated and the veggies are ready, it's assembly time! Serve the cooked rice in bowls. Top with the General Tso's chicken and your chosen veggies. Garnish with toasted sesame seeds (optional, but highly recommended!), chopped green onions, and a sprinkle of extra chili flakes if you're feeling adventurous. Enjoy your amazing Buddha bowl!

📝 Notes

• Adjust the amount of chili garlic sauce to control the spiciness. Feel free to substitute other vegetables as desired. Make sure to fully cook the chicken through. Dont' forget to taste and adjust seasoning as needed