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General Tso's Chicken

A delightful blend of crispy chicken and a perfectly balanced sweet and tangy sauce, this General Tso’s Chicken is quick to prepare and sure to please.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast Can substitute with chicken thighs.
  • 1/2 cup cornstarch For crispy texture. Can substitute with arrowroot starch.
  • 1/4 cup soy sauce Low-sodium varieties work well.
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar.
  • 2 tablespoons sugar Can use honey or agave syrup.
  • 3 cloves garlic Freshly minced for best flavor.
  • 1 tablespoon ginger Grated. Ground ginger is a substitute.
  • 2 scallions green onions For garnish.
  • 2 cups broccoli Enhances nutrition.
For Cooking
  • 3 tablespoons oil Use for frying chicken.

Method
 

Preparation
  1. Cut the chicken breast into bite-sized pieces. Season with salt and pepper, then toss in cornstarch until coated evenly.
Making the Sauce
  1. In a bowl, mix soy sauce, rice vinegar, sugar, minced garlic, and grated ginger together. Set aside.
Cooking
  1. In a large skillet or wok, heat about 3 tablespoons of oil over medium-high heat until shimmering.
  2. Add the chicken pieces to the hot oil in batches, frying until golden brown and crispy, about 5-6 minutes. Remove and set aside.
  3. In the same skillet, add a splash more oil and toss in the broccoli. Stir-fry for about 3 minutes until vibrant and tender.
  4. Lower the heat and return the chicken to the skillet, pouring the sauce over the top. Cook until everything is heated through and coated in the delicious sauce, about 2-3 minutes.
  5. Stir in the chopped green onions right before serving.
Serving
  1. Scoop onto a plate—perhaps over a bed of fluffy jasmine rice—and enjoy!

Notes

For extra heat: Add red pepper flakes or diced chili peppers. For festive flair: Toss in colorful bell peppers or snap peas. For dietary swaps: Use tofu for a vegetarian version or switch to quinoa for a lighter alternative.