Ground General Tso's Chicken (Print)
Flavorful ground chicken with sweet, tangy, and mildly spicy sauce. Ready in 25 minutes.
# What You Need:
→ Chicken
01 - 1 lb ground chicken
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp hoisin sauce
04 - 2 tbsp rice vinegar
05 - 2 tbsp brown sugar
06 - 1 tbsp cornstarch
07 - 1/2 cup chicken broth or water
08 - 1 tbsp sriracha or chili garlic sauce
09 - 2 tsp toasted sesame oil
→ Vegetables & Aromatics
10 - 2 tbsp vegetable oil
11 - 4 cloves garlic, minced
12 - 1-inch piece ginger, grated
13 - 4 green onions, thinly sliced
→ Garnish
14 - 1 tbsp sesame seeds
15 - Sliced green onions
# How To Make It:
01 - Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, sriracha, and sesame oil in a bowl until smooth. Set aside until ready to use.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking apart with a spatula, until no longer pink, approximately 5 minutes.
03 - Add minced garlic, grated ginger, and white parts of the green onions to the skillet. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the sauce mixture into the pan and stir to combine. Simmer for 2-3 minutes until sauce thickens and coats the chicken evenly.
05 - Transfer to a serving dish and top with sesame seeds and remaining green onion slices. Serve immediately over steamed rice or cauliflower rice.
# Expert Tips:
01 -
- The sauce comes together in one whisk and thickens beautifully every single time
- Ground chicken means no cutting board cleanup and faster cooking than traditional versions
02 -
- The sauce will continue to thicken off the heat, so pull it a tiny bit early if you're not serving instantly
- Ground chicken releases a lot of liquid, so let it cook until you hear it start sizzling again before adding aromatics
03 -
- Use a wok if you have one, the high sides help contain the sauce when it bubbles up
- Grate your ginger against the grain to avoid those tough stringy bits in your finished dish