General Tso’s Chicken Stir-fry
This Chinese takeout-inspired favorite was last featured in 2020, but this time around we're serving it over rice. The homemade sauce is more flavorful and balanced than the often too-sweet takeout versions.
Smarts: This is a great recipe for customizing with your favorite vegetables, so feel free to swap in whatever you'd prefer.
- Broccoli - 12 oz, chopped
- Bell peppers, red - 1, diced
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Oil, cooking - 1 Tbsp
- Cornstarch - 1 Tbsp
- Water - 2 Tbsp
- Garlic - 3 cloves, chopped
- Ginger (opt) - 2 tsp, grated
- Stock, any type - 1 cup
- Soy sauce, low-sodium - 1/4 cup
- Hoisin sauce - 3 Tbsp
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Red pepper flakes - 1 tsp (more or less, to taste)
- Oil, toasted sesame - 1 tsp
- Rice, white or brown - 1 cup
Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make sauce - Combine stock, garlic, ginger, soy sauce, Hoisin sauce, sugar, vinegar, red pepper flakes, and toasted sesame oil. (Can be done up to 5 days ahead)
Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 1 day ahead)
Heat a wok or skillet with cooking oil over medium heat. Add broccoli and bell peppers and saute until broccoli is starting to soften, 3 to 4 minutes. (If you would like the broccoli very tender, you can add a splash of water and cover the pan with a lid. This steaming step will help broccoli to cook all the way through.)
Add chicken to vegetables and saute until chicken is nearly cooked through, 4 to 5 minutes more.
Move chicken and vegetables to the sides of the pan. Give sauce a stir and pour it into the center of the pan. Bring to a simmer.
Whisk together cornstarch and water. Pour into sauce, stirring to combine.
When sauce starts to thicken, stir all ingredients together and continue cooking until sauce coats vegetables and chicken.
If rice was made ahead, reheat in the microwave.
Serve General Tso’s chicken and vegetables over rice. Enjoy!
Great one pan meal!1 Helpful
Really great flavor and quick and easy.0 Helpful
Definitely didn't need to double the sauce.0 Helpful
The flavor was great and I liked how easily this came together. Like many other commenters though, I found that the sauce didn’t really thicken even after adding extra cornstarch slurry, so I’ll reduce the stock next time.0 Helpful
I liked this, but like the others say, the sauce didn't thicken.0 Helpful
Had to add extra starch to get the sauce to thicken as others commented.0 Helpful
Quick and easy! Kids and adults both liked it. Made a ton! We always double the sauce on CS Asian meals - the one was no exception.0 Helpful