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General Tso's Chicken

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4 servings
Calories: 285 kcal
Course: Main Course
Cuisine: Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.