Ground General Tso's Chicken (Print Version)
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)
# How to Prepare:
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 - Stir in minced garlic, ginger, and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the prepared sauce into the pan. Stir thoroughly to combine and simmer for 2-3 minutes until sauce thickens and coats the chicken evenly.
05 - Transfer to serving plates and garnish with sesame seeds and reserved green onion tops. Serve immediately over steamed rice or cauliflower rice.
# Expert Advice:
01 -
- The ground chicken cooks in about five minutes and absorbs all that sticky, tangy sauce beautifully
- You probably have everything in your pantry already, making it perfect for emergency weeknight dinners
02 -
- The sauce will look terrifyingly thin when you first pour it in, but it thickens dramatically within 60 seconds
- Ground chicken releases a lot of water, so do not be alarmed if there is extra liquid in the pan before adding sauce
03 -
- Grate your ginger against the grain so you do not end up with tough fibrous strings in your sauce
- Have everything measured and ready before you start cooking because this comes together fast once you hit the stove