5-Minute General Tso’S Chicken

• one package frozen chicken tenders (1-pound)
• 1 large crowns broccoli, cut into 2-inch florets, about 8 ounces
• kosher salt
• 1 tablespoon cornstarch
• 1/4 cup rice wine vinegar
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 1/2 teaspoon red chili pepper flakes
• 2 tablespoons sesame oil
• 4 garlic cloves, finely chopped
• 1 tablespoon plus one teaspoon finely chopped ginger
• steamed white rice, for serving
• thinly sliced scallion, for serving
• 1 tablespoon toasted sesame seeds, for serving

1. Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve.
2. Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm.
3. Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm.
4. Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds.

broccoli, kosher salt, cornstarch, rice wine vinegar, soy sauce, honey, red chili pepper, sesame oil, garlic, ginger, steamed white rice, scallion, sesame seeds

Taken from www.food.com/recipe/5-minute-general-tso-s-chicken-531144 (may not work)