IN THIS RECIPE

WHAT YOU NEED:

• 2 tbsp Olive oil
• 1 Small Yellow onion, chopped
• 1 Small Carrot, chopped
• 1 lb Ground chicken
• 1 cup Broccoli florets, finely chopped
• 1 pkg Sun-Bird® General Tso’s Seasoning Mix 
• 1/2 cup Water
• 3 tbsp Low-sodium soy sauce
• 1/4 cup Sugar
• 1 cup Cooked long-grain white rice
• 6 Large Mixed-color bell peppers, tops removed and seeded
• 1/4 cup Cashews, chopped
• 3 Green oinions, thinly sliced

PREPARATIONS:

• Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add the onion and carrot, and cook, stirring occasionally until tender, about 3-5 minutes. Stir in the chicken and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5 minutes, until chicken begins to brown. Add the broccoli, Sun-Bird® General Tso’s Seasoning Mix, water, soy sauce and sugar, and cook until vegetables are tender and sauce thickens, about 3-4 minutes. Remove skillet from heat and stir in the rice.
• Place peppers, cut-side-up, in a 9×13-inch baking dish. Spoon chicken mixture into each pepper. Cover baking dish with aluminum foil. Bake until peppers are tender, about 20-30 minutes. Top with the cashews and green onions. Serve and enjoy.

Tip: Substitute plant-based ground beef for chicken to create a vegetarian version!