Ground Tso's Chicken (Printable)
Flavorful ground chicken with sweet, tangy sauce ready in 25 minutes.
# What You'll Need:
→ Chicken
01 - 1 lb ground chicken
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp hoisin sauce
04 - 2 tbsp rice vinegar
05 - 2 tbsp brown sugar
06 - 1 tbsp cornstarch
07 - 1/2 cup chicken broth or water
08 - 1 tbsp sriracha or chili garlic sauce
09 - 2 tsp toasted sesame oil
→ Vegetables & Aromatics
10 - 2 tbsp vegetable oil
11 - 4 cloves garlic, minced
12 - 1-inch piece ginger, grated (about 1 tbsp)
13 - 4 green onions, thinly sliced (separate whites and greens)
→ Garnish
14 - 1 tbsp sesame seeds
15 - Sliced green onions (greens only)
# How To Cook:
01 - Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, sriracha, and sesame oil in a bowl until smooth. Set aside until ready to use.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, until no longer pink, approximately 5 minutes.
03 - Add minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour the prepared sauce into the pan and stir to combine. Simmer for 2-3 minutes until sauce thickens and coats the chicken evenly.
05 - Serve hot over steamed rice or cauliflower rice, garnished with sesame seeds and reserved green onion tops.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Ground chicken means no cutting board cleanup and faster cooking time
- That sticky glaze clings to every bite, making leftovers even better the next day
02 -
- The sauce will look thin when you first pour it in, but trust the process and those few minutes of simmering
- Cornstarch can clump if added directly to hot liquid, always whisk it with cold liquids first
- Ground chicken releases a lot of liquid, so don't worry if it seems watery at first
03 -
- Grate your ginger directly into the pan to catch all those flavorful juices
- Don't be tempted to increase the heat beyond medium-high, the sugars in the sauce can burn