Ground General Tso's Chicken

The smell of sizzling garlic and ginger always pulls my husband into the kitchen before I can even get plates on the table. This ground version of General Tso's happened on a Tuesday night when I forgot to defrost chicken thighs but had a package of ground chicken in the fridge. Now it is become one of those weeknight staples I make without even thinking about it. Something about how the sauce clings to every little piece of ground chicken makes it taste even better than the original.

My friend Sarah came over for dinner last month and watched me make this. She kept saying it looked too easy to taste anything like takeout. Then she took her first bite and went completely quiet for about thirty seconds. Now she texts me every Thursday asking if I am making it for dinner.

Ingredients

• 1 lb ground chicken: Dark meat gives you more flavor but white meat works beautifully too
• 1/4 cup low-sodium soy sauce: Lets you control the salt level while still getting that deep umami flavor
• 2 tbsp hoisin sauce: The secret ingredient that adds sweetness and body to the sauce
• 2 tbsp rice vinegar: Cuts through the sugar and adds that authentic tangy note
• 2 tbsp brown sugar: Dissolves faster than white sugar and gives you a richer sweetness
• 1 tbsp cornstarch: Creates that glossy restaurant style thickness you want in General Tso's sauce
• 1/2 cup chicken broth or water: Thins the sauce just enough so it coats everything perfectly
• 1 tbsp sriracha or chili garlic sauce: Start with less if you are sensitive to heat you can always add more
• 2 tsp toasted sesame oil: Use the toasted kind not raw sesame oil for the best flavor
• 2 tbsp vegetable oil: A neutral oil that lets the other flavors shine
• 4 cloves garlic minced: Fresh garlic makes a huge difference here do not use the jarred stuff
• 1-inch piece ginger grated: Peel it first then grate it finely so you do not get any fibrous bits
• 4 green onions thinly sliced: Keep the white and green parts separate they go in at different times
• 1 tbsp sesame seeds optional: Adds a nice crunch and makes it look fancy

Instructions

Mix the sauce:

Whisk together soy sauce hoisin rice vinegar brown sugar cornstarch chicken broth sriracha and sesame oil until the cornstarch is completely dissolved

Brown the chicken:

Heat vegetable oil in a large skillet or wok over medium-high heat and add ground chicken breaking it up with a spatula until no longer pink about 5 minutes

Add the aromatics:

Toss in minced garlic ginger and the white parts of the green onions and stir-fry for 1 to 2 minutes until your kitchen smells amazing

Simmer with sauce:

Pour in your prepared sauce and stir constantly for 2 to 3 minutes as it thickens and coats every piece of chicken

Finish and serve:

Serve hot over steamed rice or cauliflower rice topped with sesame seeds and the reserved green onion greens

Pin it

Last winter my youngest daughter was home sick from school and requested comfort food. I made this for her and she said it tasted like a hug from the inside out. Now whenever someone in the house is having a rough day this is what they ask for.

Making It Your Own

I have tried this recipe with ground turkey and plant-based crumbles and both work beautifully. The sauce is versatile enough that it clings to whatever protein you choose. Sometimes I add frozen broccoli during the last few minutes of cooking to sneak in some vegetables.

Serving Suggestions

Steamed jasmine rice is my go-to but cauliflower rice works great if you are watching carbs. The sauce also pairs wonderfully with stir-fried broccoli or snap peas added right at the end. Just keep in mind that adding vegetables means you might want to increase the sauce slightly.

Make Ahead Tips

You can whisk the sauce together up to three days in advance and store it in the fridge. Just give it a quick whisk before using. I do not recommend cooking the chicken ahead though as it loses that freshly cooked texture when reheated.

• Double the sauce if you want leftovers because it reheats beautifully for lunch the next day
• Ground chicken can be substituted with ground pork for a richer flavor profile
• If the sauce gets too thick just splash in a little water or broth to thin it back down

Pin it

This recipe has saved me so many nights when takeout felt like too much effort but I still wanted something that felt special. Hope it becomes a regular in your rotation too.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute. It has a similar texture and mild flavor that absorbs the sauce beautifully. Plant-based ground protein is also a great option for a vegetarian version.

→ How spicy is this dish?

The spice level is mild to medium depending on how much sriracha you add. Start with one tablespoon and adjust to your preference. For more heat, add red pepper flakes or increase the chili garlic sauce.

→ What should I serve with General Tso's ground chicken?

Steamed white rice is the classic pairing, but cauliflower rice works well for a low-carb option. Steamed broccoli, snap peas, or stir-fried vegetables make excellent sides to round out the meal.

→ Can I make the sauce ahead of time?

Absolutely. Whisk all sauce ingredients together and store in an airtight container in the refrigerator for up to a week. Give it a quick stir before using as cornstarch may settle slightly.

→ How do I store leftovers?

Store cooled chicken in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. It also freezes well for up to 3 months.

→ Is this gluten-free?

As written, it contains gluten through soy sauce and hoisin. Make it gluten-free by using tamari or coconut aminos instead of soy sauce and choosing a gluten-free hoisin or substituting with additional seasonings.