Ground General Tso's Chicken (Printable Version)
Quick ground chicken version of the classic Chinese-American dish with sweet, tangy, and mildly spicy flavors. Ready in 25 minutes.
# What You'll Need:
→ Chicken
01 - 1 pound ground chicken
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tablespoons hoisin sauce
04 - 2 tablespoons rice vinegar
05 - 2 tablespoons brown sugar
06 - 1 tablespoon cornstarch
07 - 1/2 cup chicken broth or water
08 - 1 tablespoon sriracha or chili garlic sauce
09 - 2 teaspoons toasted sesame oil
→ Vegetables & Aromatics
10 - 2 tablespoons vegetable oil
11 - 4 cloves garlic, minced
12 - 1-inch piece ginger, grated
13 - 4 green onions, thinly sliced, whites and greens separated
→ Garnish
14 - 1 tablespoon sesame seeds
15 - Sliced green onion greens
# Method:
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.
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, about 5 minutes.
03 - Add minced garlic, ginger, and white parts of green onions to the pan. Stir-fry for 1-2 minutes until fragrant.
04 - Pour prepared sauce into the skillet. Stir to combine and simmer for 2-3 minutes until sauce thickens and chicken is evenly coated.
05 - Transfer to serving plates and garnish with sesame seeds and green onion greens. Serve immediately over steamed rice or cauliflower rice.
# Chef's Tips:
01 -
- The sauce comes together in minutes and creates that perfect sticky coating everyone craves
- Ground chicken cooks faster than diced chicken and absorbs every bit of flavor
02 -
- The sauce continues thickening as it cools so remove from heat while it still looks slightly thinner than you want
- Ground chicken releases more liquid than you expect so don't worry if it looks watery at first
03 -
- Grate your ginger against the grain so you get the flavorful juice without any tough fibrous strings
- Let your pan get properly hot before adding the chicken so it develops those crispy browned bits