General Tso's Chicken
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
27 mins
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Servings
4 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso's Chicken
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This easy General Tso's chicken recipe is ready in under 30 minutes! You'll love the spicy, sticky-sweet sauce and crispy chicken. So good!
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Ingredients
FOR THE CHICKEN:
- 1 pound chicken tenders or chicken breast cut into bite-sized pieces
- 3 tablespoons low-sodium soy sauce
- 1 ½ teaspoons chili-garlic sauce Sambal Oelek
- 1 ½ teaspoons sesame oil
- 1 tablespoon honey or pure maple syrup
- ⅛ teaspoon baking soda
- 3 tablespoons cornstarch
- 1 tablespoon canola oil
- 5 large green onions (scallions) or 7 small green onions white parts (bulbs) removed and cut into 1/2-inch pieces (about 1 bunch)
- 1 tablespoon toasted sesame seeds
FOR THE SAUCE:
- ¼ cup water
- 2 ½ tablespoons low-sodium soy sauce plus additional to taste
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 to 2 tablespoons Chili garlic sauce Sambal Oelek; the more you add, the spicier the chicken
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
FOR SERVING:
- Prepared brown rice
- 2 tablespoons sesame seeds optional
FOR THE STIR FRY VEGGIES (OPTIONAL if you’d like to add a side serving):
- 1 tablespoon canola or grapeseed oil
- 12 ounces chopped vegetables I use a frozen stir fry medley
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Instructions
- Place the chicken in a medium bowl. Top with the soy sauce, chili-garlic sauce, sesame oil, honey, and baking soda. Let sit 15 minutes or refrigerate for up to 1 day.
- While the chicken rests, whisk together the sauce ingredients until smoothly combined: water, soy sauce, hoisin, ginger, chili garlic sauce, rice vinegar, cornstarch, and sesame oil.
- Cook the chicken: Heat the canola in a wok or large skillet over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
- Once the oil is hot, with a large spoon, add the chicken to the pan a few pieces at a time, distributing it in an even layer (discard any remaining marinade). Cook on the first side until golden, about 1 minute. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 3 minutes more.
- If you will be cooking the vegetables: Remove the chicken to a plate. With a paper towel, carefully wipe out the pan. Heat the canola oil and stir fry the veggies until crisp tender, about 4 minutes. Return the chicken to the pan.
- Add ¾ of the green onion to the pan and cook 1 minute, stirring constantly. Pour in the sauce, tossing to coat the chicken evenly. Let cook 1 to 2 minutes more, tossing constantly, until the sauce is thickened and deliciously sticky. Stir in 1/2 tablespoon sesame seeds. Sprinkle the remaining green onion and sesame seeds over the top. Serve hot with rice, quinoa, or cauliflower rice, as desired.
Notes
- TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days. Store any rice separately from the chicken and vegetables.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chicken and vegetables in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4), without vegetables or rice
Calories
285kcal
(14%)
Carbohydrates
21g
(7%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
73mg
(24%)
Potassium
575mg
(16%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
346IU
(7%)
Vitamin C
7mg
(8%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1(of 4), without vegetables or rice | |
| Calories | 285kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Potassium | 575mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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