Ground General Tso's Chicken

The best discoveries in my kitchen happen when I am too tired to follow a traditional recipe but craving takeout flavors anyway. This ground version of General Tso came together on a Tuesday when I wanted something faster than chopping and dredging chicken pieces. Now it is my go-to when the takeout urge hits but I want dinner ready in under 30 minutes.

I made this for my brother who claimed he hated ground chicken anything until he tasted this. He went back for thirds and asked if I could teach him how to make it for his new apartment. Something about the sauce clinging to every crumble of meat just works better than the original version.

Ingredients

• 1 lb ground chicken: The backbone of this dish and honestly it cooks so much faster than dealing with raw chicken pieces
• 1/4 cup low sodium soy sauce: Use the good stuff here because it provides the salty base for everything else
• 2 tbsp hoisin sauce: This is what gives you that authentic Chinese restaurant flavor and slight sweetness
• 2 tbsp rice vinegar: Essential for cutting through the sugar and hoisin with just enough acidity
• 2 tbsp brown sugar: Balances the salty elements and creates that glossy caramelized finish we all love
• 1 tbsp cornstarch: The secret to getting that restaurant style thick glossy sauce that coats everything perfectly
• 1/2 cup chicken broth or water: Helps loosen the sauce just enough so it is not too thick or gluelike
• 1 tbsp sriracha or chili garlic sauce: Start here and adjust up or down based on your heat tolerance
• 2 tsp toasted sesame oil: A little goes a long way and adds that signature nutty finish
• 2 tbsp vegetable oil: For cooking the aromatics and ground chicken without burning
• 4 cloves garlic minced: Fresh garlic makes such a difference here so do not be tempted to use the jarred stuff
• 1-inch piece ginger grated: The fresh spicy warmth that ties everything together beautifully
• 4 green onions thinly sliced: Separate the whites for cooking and save those green tops for the prettiest garnish
• 1 tbsp sesame seeds: Totally optional but they add such a nice crunch and restaurant presentation

Instructions

Mix the sauce base:

Whisk together soy sauce through sesame oil in a bowl until the cornstarch completely dissolves and the mixture looks smooth.

Brown the chicken:

Heat oil in a large skillet over medium high heat then add ground chicken breaking it up constantly until fully cooked through.

Add the aromatics:

Toss in garlic ginger and white onion slices stir frying for just a minute until your kitchen smells amazing.

Simmer with sauce:

Pour in that prepared sauce and stir everything together letting it bubble for 2 to 3 minutes until thickened.

Finish and serve:

Sprinkle with sesame seeds and fresh green onions then serve immediately over whatever rice you have ready.

Save to Pinterest

This recipe became my staple during a busy month when I was working late and still wanted something that felt special. My roommate started requesting it weekly and eventually learned to make it herself which is pretty much the highest compliment a recipe can get.

Make It Your Own

Ground turkey works just as well if that is what you have or you can go plant based with crumbles. The sauce is forgiving enough that it will coat whatever protein you choose and still taste amazing.

Serve It Up

Steamed rice is classic but cauliflower rice keeps things lighter if that is your thing. I also love serving this with roasted broccoli or snap peas thrown right into the pan at the end.

Meal Prep Magic

This keeps beautifully in the fridge for 3 to 4 days and actually reheats better than most chicken dishes. The sauce continues to develop flavor so do not be surprised if day 2 leftovers taste even better than night one.

• Double the sauce if you meal prep because it absorbs into leftovers
• Store rice separately or the sauce will make it mushy
• Add fresh green onions when reheating to brighten everything back up

Save to Pinterest

This is the kind of recipe that proves you do not need fancy techniques or hours of work to create something worth remembering.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute and maintains a similar texture and flavor profile while absorbing the sauce just as well.

→ How can I make this dish spicier?

Increase the sriracha amount or add red pepper flakes while sautéing the aromatics. You can also include sliced fresh chili peppers during cooking.

→ What vegetables pair well with this?

Steamed broccoli, snap peas, or bell peppers complement the flavors perfectly. You can also stir-fry vegetables directly in the pan before adding the sauce.

→ Can I make this sauce ahead of time?

Yes, whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 3 days before using.

→ Is this dish gluten-free?

Traditional soy sauce contains gluten, but you can use tamari or coconut aminos instead. Also ensure your hoisin sauce is certified gluten-free.