Ground General Tso's Chicken (Printable)
Quick ground chicken version of the classic Chinese-American dish with sweet, tangy, mildly spicy sauce ready in 25 minutes.
# What You’ll 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 (separate whites and greens)
→ Garnish
14 - 1 tbsp sesame seeds
15 - Sliced green onions (greens only)
# Directions:
01 - Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, sriracha, and sesame oil in a bowl. 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 it up with a spatula, until no longer pink, approximately 5 minutes.
03 - Add minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the prepared sauce into the pan and stir to combine. Simmer for 2-3 minutes until sauce thickens and chicken is well coated.
05 - Serve hot, garnished with sesame seeds and green onion greens. Excellent over steamed rice or cauliflower rice.
# Expert Tips:
01 -
- Ready in 25 minutes from start to finish perfect for busy weeknights
- Every bite gets coated in that sweet tangy sauce no dry pieces here
- Uses pantry staples so you can make it without a special grocery trip
02 -
- The sauce will look thin at first but thickens quickly once it hits the hot pan so do not be tempted to add more cornstarch
- Ground chicken releases a lot of liquid as it cooks so let it brown undisturbed for a minute between breaking it up to get some nice crispy bits
03 -
- Grate your ginger against the grain to avoid long fibrous strands in your sauce
- Let the pan get nice and hot before adding the chicken so you get some browned bits for extra flavor