General Tso's Chicken

Easy General Tso chicken with vegetables

4.95 From 17 reviews . Help us out! Review HERE.Help out & review HERE

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: 15

Cook: 12

Total: 27

Servings: servings

Save Recipe Review Print

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

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

Serving: 1(of 4), without vegetables or riceCalories: 285kcalCarbohydrates: 21gProtein: 26gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgPotassium: 575mgFiber: 2gSugar: 9gVitamin A: 346IUVitamin C: 7mgCalcium: 55mgIron: 2mg