CS General Tso’s Chicken Stir-Fry

Farro - (Skip if made ahead for Monday.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

Broccoli / Bell peppers / Garlic / Ginger - Prep as directed. Combine broccoli and bell peppers in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)

Make sauce - Combine stock, garlic, ginger, soy sauce, Hoisin sauce, sugar, vinegar, red pepper flakes, and toasted sesame oil. (Can be done up to 5 days ahead)

Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)

Heat a wok or skillet with cooking oil over medium heat. Add broccoli and bell peppers and saute until broccoli is starting to soften, 3 to 4 minutes. (If you would like the broccoli very tender, you can add a splash of water and cover the pan with a lid. This steaming step will help broccoli to cook all the way through.)

Add chicken to vegetables and saute until chicken is nearly cooked through, 4 to 5 minutes more.

Move chicken and vegetables to the sides of the pan. Give sauce a stir and pour it into the center of the pan. Bring to a simmer.

Whisk together cornstarch and water. Pour into sauce, stirring to combine.

When sauce starts to thicken, stir all ingredients together and continue cooking until sauce coats vegetables and chicken.

If farro was made ahead, reheat in the microwave.

Serve General Tso’s chicken and vegetables over farro. Enjoy!