Ground General Tso's Chicken (Printable)
Quick ground chicken version of the classic Chinese-American dish with a sweet, tangy, and mildly spicy sauce.
# 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 (about 1 tbsp)
13 - 4 green onions, thinly sliced (separate whites and greens)
→ Garnish
14 - 1 tbsp sesame seeds (optional)
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 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, approximately 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 pan, stirring to coat chicken evenly. Simmer for 2-3 minutes until sauce thickens and chicken is well coated.
05 - Serve hot over steamed rice or cauliflower rice, garnished with sesame seeds and sliced green onion greens.
# Helpful Tips:
01 -
- This comes together faster than delivery could ever arrive, making it perfect for those nights when takeout sounds tempting but you still want something homemade
- The ground chicken creates these crispy little bits that soak up the sauce in a way that chunks never could, giving you more flavor in every single bite
02 -
- The first time I made this I added the sauce before the chicken was fully cooked, and it ended up simmering too long while the chicken finished, making the sauce overly thick and salty
- Letting the sauce simmer for just 2 to 3 minutes is the sweet spot, any longer and it turns into a glaze that's too sticky and intense
03 -
- A cold skillet makes ground chicken clump together and steam instead of brown, so let your pan get properly hot before adding the meat
- Grating ginger on a microplane releases more flavor than mincing, and you don't have to worry about any fibrous bits in the final dish