Ground Tso's Chicken (Print Version)

Quick 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
13 - 4 green onions, thinly sliced, whites and greens separated

→ Garnish

14 - 1 tbsp sesame seeds
15 - Sliced green onion greens

# How to Make It:

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.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking up with a spatula, until no longer pink, approximately 5 minutes.
03 - Add minced garlic, ginger, and white parts of green onions to the pan. Stir-fry for 1-2 minutes until fragrant.
04 - Pour prepared sauce into the skillet and stir to combine. Simmer for 2-3 minutes until sauce thickens and coats the chicken completely.
05 - Serve hot, garnished with sesame seeds and reserved green onion greens. Excellent over steamed rice or cauliflower rice.

# Expert Advice:

01 -
  • You can have it on the table in under 30 minutes, making it perfect for those nights when takeout feels like too much effort
  • The ground chicken soaks up every drop of that sticky sweet sauce in ways nuggets never could
02 -
  • The sauce will thicken quickly once it hits the hot pan, so have everything ready before you pour it in
  • I learned the hard way that cornstarch clumps if you add it directly to hot liquid, so whisk it into the sauce mixture beforehand
03 -
  • If your sauce isn't thickening, mix an extra teaspoon of cornstarch with cold water and stir it in
  • Grate your ginger from frozen, it's easier to handle and yields more flavor than room temperature ginger

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