General Tso’s Ground Chicken

Ingredients

• 454 g (1 pound)ground chicken
• 227 g (8 ounces)canned water chestnuts, diced
• 15 ml (1 tablespoon)vegetable oil
• 15 ml (1 tablespoon)ginger, minced
• 2.5 ml (1/2 teaspoon)crushed red pepper flakes
• 2 clovesgarlic, minced
• 45 ml (3 tablespoons)rice vinegar
• 45 ml (3 tablespoons)soy sauce
• 10 ml (2 teaspoons)hoisin sauce
• 60 ml (1/4 cup)water
• 45 ml (3 tablespoons)granulated sugar
• 15 ml (1 tablespoon)cornstarch

Instructions

1. 1

   Brown the chicken

   Heat the vegetable oil in a large pan, then add the ground chicken and diced water chestnuts. Let the chicken develop a good crust before breaking it up; continue cooking, breaking it apart with a spatula, for another 2–3 minutes.

2. 2

   Add the aromatics

   Once the chicken is cooked, add the ginger, garlic and crushed red pepper flakes. Cook for about 10 seconds.

3. 3

   Mix the sauce

   In a small bowl, whisk together the rice vinegar, soy sauce, hoisin sauce, water, sugar and cornstarch.

4. 4

   Thicken the sauce

   Pour the sauce into the pan and bring it to a boil. Stir for a few seconds, just until it thickens.

What is General Tso’s chicken?

General Tso’s chicken is a Chinese-American takeaway favourite, commonly served in a sweet, savoury and tangy sauce. This version uses ground chicken instead of pieces, so it cooks quickly in one pan.

Water chestnuts add a crisp contrast to the soft chicken, while the brief cooking time for the sauce keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 22g protein, 24g carbs, 9g fat.

The chicken provides most of the protein, while the sugar and cornstarch contribute carbohydrates. Vegetable oil and the sauces contribute fat and sodium; serve it with vegetables and a moderate portion of rice to balance the plate.

The chicken and water chestnuts

Ground chicken: let it sit in the hot pan long enough to form a crust before breaking it up. This gives the mince some browned texture rather than steaming it straight away.

Water chestnuts: drain and dice them before adding to the pan. Their crunch remains noticeable among the smaller pieces of chicken.

Building the flavour

Ginger and garlic: add them after the chicken is cooked and stir for only about 10 seconds, as directed. This brief cook releases their aroma without letting them linger in the hot pan.

Chilli: crushed red pepper flakes bring heat, while the vinegar, soy and hoisin make the sauce tangy and savoury with sweetness from the sugar.

Getting the sauce right

Cornstarch: whisk it with the other sauce ingredients in a small bowl so it is distributed before it reaches the pan.

Thickening: bring the sauce to a boil and stir for just a few seconds. It should coat the chicken; take the pan off the heat once it thickens.

Texture and timing

The chicken should be cooked through before you add the ginger, garlic and chilli. Break it into small pieces with a spatula, but give it time to brown first.

The full recipe takes 19 minutes. Have the sauce ingredients ready to whisk while the chicken cooks so they can go straight into the pan.

What to serve with it

Serve the chicken over steamed rice to catch the glossy sauce. Add a simple vegetable side, such as steamed broccoli or greens, for a more complete plate.

For a lighter accompaniment, serve it with extra vegetables and a smaller portion of rice.

Recipe notes & tips

• Pat drained water chestnuts dry if they are wet so they do not add excess liquid to the pan.
• Give the chicken time to brown before stirring and breaking it up.
• Mince the ginger and garlic finely so they mix evenly through the chicken.
• Whisk the sauce until the cornstarch is incorporated before pouring it into the pan.
• Stir continuously once the sauce boils, and stop cooking as soon as it thickens.

Variations

• Adjust the heat: use fewer red pepper flakes for a milder sauce.
• Add vegetables: stir in cooked broccoli or sliced spring onions before serving.
• Use a different mince: try ground turkey in place of the ground chicken.
• Serve in lettuce cups: spoon the cooked chicken into crisp lettuce leaves.
• Make it gluten-free: use gluten-free soy sauce and check the hoisin sauce label.

Common mistakes to avoid

• Breaking up the chicken too soon: let it form a crust first, then crumble it with a spatula.
• Burning the aromatics: cook the ginger, garlic and chilli for about 10 seconds as directed.
• Lumpy sauce: whisk the cornstarch thoroughly into the other sauce ingredients before adding them to the pan.
• Overcooking the sauce: stir only until it thickens, then take the pan off the heat.
• Adding an unmeasured splash of soy sauce: it can make the finished dish saltier, so keep to the stated amount.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in a pan or microwave until hot throughout; add a small splash of water if the sauce has thickened too much.

Frequently asked questions