Ingredients
Scale
- 1 pound ground chicken
- 8 ounces canned water chestnuts, diced
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- General Tso’s Sauce
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- ¼ cup water
- 3 tablespoons sugar
- 1 tablespoon cornstarch
Instructions
- Heat a large pan over medium-high heat and add vegetable oil, ground chicken, and diced water chestnuts.
- Cook until the chicken develops a good crust before breaking it apart. Continue cooking for 2–3 minutes until fully cooked.
- Add ginger, garlic, and crushed red pepper flakes. Stir and cook for about 10 seconds until fragrant.
- In a small bowl, whisk together rice vinegar, soy sauce, hoisin sauce, water, sugar, and cornstarch.
- Pour the sauce into the pan and bring to a boil. Stir constantly for a few seconds until thickened.
- Remove from heat and serve immediately.
Notes
- Serve over steamed rice, cauliflower rice, or noodles.
- Adjust crushed red pepper flakes to control spice level.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian