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It's National Chopsticks Dayโ—

FUN FACT: Nearly ยผth of the world's population choose to use chopsticks as their main eating utensil.ย (Reference

We used to joke when I was active duty, that many decisions made in the military are decided late at night over either "Orange chicken" or General Tso's Chicken"๐Ÿคฃ.

So in honor of today, here's an easy recipe for you to try:

๐—š๐—˜๐—ก๐—˜๐—ฅ๐—”๐—Ÿ ๐—ง๐—ฆ๐—ข ๐—–๐—›๐—œ๐—–๐—ž๐—˜๐—ก ๐—ฆ๐—ง๐—œ๐—ฅ ๐—™๐—ฅ๐—ฌ



ยผ cup (50 mL) honey

โ…“ cup 75 mL) low-sodium and gluten-free soy sauce

1ยฝโ€“2 tbsp (22โ€“30 mL) Sriracha sauce

3 garlic cloves


1ยฝ lbs. (700 g) chicken tenders

ยผ cup (50 mL) cornstarch

3 tbsp (45 mL) canola oil, divided


1 cup (250 mL) long-grain white rice

1ยฝ cups (375 mL) water


1 small onion

1 medium zucchini

ยผ head purple cabbage (about 8 oz./250 g)

2 medium carrots, peeled

1 red bell pepper

1 cup (250 mL) snap peas


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

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.

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

Add the rice and water to the 3-qt. (3-L) Micro-Cookerยฎ Plus. Microwave, covered, on HIGH, for 12โ€“15 minutes, or until the rice is cooked; set aside.

Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2โ€“3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken wonโ€™t be fully cooked.)

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.

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

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

Add the zucchini and snap peas and continue cooking for 2โ€“3 minutes.

Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3โ€“4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced. Serve over rice.

๐—ฌ๐—ถ๐—ฒ๐—น๐—ฑ: 6 servings

๐—ก๐˜‚๐˜๐—ฟ๐—ถ๐—ฒ๐—ป๐˜๐˜€ ๐—ฝ๐—ฒ๐—ฟ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ถ๐—ป๐—ด:

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

Your friendly Pampered Chef Cooking Tip:

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 isnโ€™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.

Stainless Steel Wok # 100111

Don't have this item on hand, don't panic. Pick it up hereโฌ‡๏ธ

ACTION STEP:ย Whip up a plate of General Tso's today and let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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