Ground General Tso's Chicken (Printable)

Quick ground chicken version of the classic Chinese-American dish with sweet tangy 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 (about 1 tbsp)
13 - 4 green onions, thinly sliced (separate whites and greens)

→ Garnish

14 - 1 tbsp sesame seeds
15 - Sliced green onions (greens only)

# Steps:

01 - Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, sriracha, and sesame oil in a bowl until combined. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking up with a spatula, until no longer pink, approximately 5 minutes.
03 - Add minced garlic, grated ginger, and white parts of green onions to the pan. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the prepared sauce into the skillet. Stir thoroughly to coat the chicken. Simmer for 2-3 minutes until sauce thickens nicely.
05 - Serve hot over steamed rice or cauliflower rice. Garnish with sesame seeds and reserved green onion tops.

# Expert Hints:

01 -
  • The sauce comes together with ingredients you probably have in your pantry right now
  • Ground chicken cooks in a fraction of the time and soaks up every bit of that sweet tangy glaze
  • You can adjust the heat level from family friendly to seriously spicy without changing anything else
02 -
  • The sauce thickens fast once it hits the hot pan so do not walk away even for a minute
  • Breaking up the ground chicken into small crumbles as it cooks helps it absorb more sauce
  • Let the sauce bubble for at least 2 full minutes or the cornstarch taste will not cook out completely
03 -
  • Grate the ginger against the grain so you get all that flavorful juice without any fibrous strings
  • Have your whisk and bowl ready before you start cooking everything moves fast once the heat is on

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