Ground General Tso's Chicken (Printable version)

Quick ground chicken 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
13 - 4 green onions, thinly sliced

→ Garnish

14 - 1 tbsp sesame seeds
15 - Sliced green onions

# How To:

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 until ready to use.
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 the green onions to the skillet. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour the prepared sauce into the pan and stir to combine. Simmer for 2-3 minutes until sauce thickens and coats the chicken evenly.
05 - Transfer to a serving dish and garnish with sesame seeds and sliced green onion tops. Serve immediately over steamed rice or cauliflower rice.

# Expert Advice:

01 -
  • Ready in 25 minutes flat when you need dinner on the table fast
  • The sauce clings to every bite of ground chicken unlike chunky versions
  • Easily customizable spice level makes it work for everyone
02 -
  • The sauce thickens fast once it hits the hot pan, so have everything ready before you start
  • Ground chicken can release more liquid than you expect, so let it cook long enough for some moisture to evaporate
  • Cornstarch needs to boil for at least a full minute to lose its raw taste
03 -
  • Grate your ginger on a microplane so it practically melts into the sauce
  • Let the pan get properly hot before adding oil for the best sear on the chicken

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