Healthier Instant Pot General Tso Chicken Recipe
User Reviews
5
Healthier Instant Pot General Tso Chicken Recipe
Description
The recipe calls for cubed chicken thighs sautéed with minced garlic and ginger in the Instant Pot. Adding dried red chilies, scallions, hoisin, light soy sauce, brown sugar, lemon juice, and Shaoxing wine creates a layered sauce. The sauce thickens with cornstarch and chicken stock. Cooking the chicken on the POULTRY setting for 5 minutes prevents overcooking and maintains tender, juicy pieces rather than shredded meat.
The flavor profile balances sweet, savory, and spicy notes suitable for a classic General Tso experience with controlled spice from dried chilies or Thai red chilies. The cooking technique in the Instant Pot speeds up the process without sacrificing texture.
Serve this dish with steamed rice or vegetables for a satisfying meal. The sauce clings to tender chicken bites, making it a versatile option for home cooking.
Notes emphasize using chicken thighs over breasts to avoid dryness and suggest adjusting chili quantity for preferred spiciness. If the chicken is undercooked after 5 minutes, sauté mode can finish the cooking with additional chicken stock added if the pot becomes dry.
Ingredients
- 1.5 lbs chicken thighs skin less, bone less cut into 1.5 inch cubes
- 2 tablespoon canola oil
General Tso Sauce –
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon red chili sauce
- 1 hoisin sauce tablespoon
- 1 tablespoon soy sauce light
- 2 tablespoon Shaoxing wine or any sherry
- 2 teaspoon lemon juice
- 2 tablespoon brown sugar
- ⅓ cup chicken stock
- 2 teaspoon corn starch
- 5-6 dried red chili or 3 fresh Thai red chilies
- ¼ cup scallion
- salt
- black pepper
Garnish
- green onions
- white sesame seeds toasted
Instructions
- Set instant pot to SAUTE mode.
- Add cubes chicken and saute for a minute or until it changes it’s color.
- Add ginger garlic and continue to saute and cook.
- Add dried red chilies, scallions, hoisin sauce, low sodium soy sauce, brown sugar, Zhenjiang vinegar or Chinese wine vinegar, Lemon juice, Chili sauce (optional), Salt and pepper. Give a quick stir.
- Add 5-7 tablespoons chicken stock. Cover lid.
- Select POULTRY setting and adjust timer to 5 minutes.Note – I tested twice with chicken thighs (boneless, skinless) for 10 minutes cooking time and I found that the chicken get over cooked and they turned almost like shredded chicken.5 minutes for chicken thighs or chicken breasts works best for me. Select 5 minutes first when you make this recipe, once cooking time is done, open lid and test a chicken piece but piercing with a fork. If it tears/cut smooth then you chicken is cooked well. If 5 minutes POULTRY setting ends up with under-cooked chicken, select SAUTE mode and let the pot simmer for few more minutes with lid off until chicken is cooked through. In case you pot turns dry, pour about 5-7 tablespoons chicken stocks and allow chicken to cook.Pro-Tip : Do not cut chicken pieces too small, keep them atleast 1.5 inch cubes. You don’t want to end up with General Tso shredded chicken.
- Once instant pot cycle is complete, wait for 5 minutes for NATURAL release. Then turn valve to VENTING position for QUICK release. Carefully unlock and remove the lid from the instant pot.
- Whisk flour with little water. Pour it into pot, instant pot set on SAUTE mode. Let it simmer for few minutes as the sauce thickens.
- Garnish with chives and sesame seeds.Serve hot with white rice or cauliflower rice for low carb options.
Notes
- Prefer chicken thighs to maintain tenderness and avoid dry or shredded texture.
- Adjust chili amount to match personal spice tolerance; the recipe yields a medium-spicy sauce.
- Cut chicken into 1.5-inch cubes to ensure proper cooking and texture.
- If chicken is undercooked after the 5-minute pressurized cook, use sauté mode to finish cooking and add chicken stock if necessary to prevent dryness.
- Nutritional info provided is approximate and depends on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 659kcal | 33% |
| Carbohydrates | 15g | 5% |
| Protein | 39g | 78% |
| Fat | 47g | 72% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 223mg | 74% |
| Sodium | 626mg | 26% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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