General Tso's Inspired Crispy Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful take on a classic Chinese-American dish with crispy chicken bites tossed in a tangy, slightly spicy sauce and stir-fried with fresh vegetables. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs chicken breast, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes chicken breast
1/2 cup cornstarch
1/4 cup, for frying vegetable oil
3, minced garlic cloves
1 tbsp, freshly grated ginger
1 tsp dried red chili flakes
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp brown sugar
1/3 cup chicken broth
1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry (cornstarch + water)
2 stalks, sliced on a bias green onions
1 cup steamed broccoli florets

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Instructions

Step 1: Toss 1 lb cubed chicken breast in 1/2 cup cornstarch until evenly coated. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat and fry chicken pieces in batches for 4-5 minutes until golden and crispy; transfer to a paper towel-lined plate.
Step 2: Remove excess oil, leaving about 1 tbsp in the pan, then add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp dried red chili flakes. Sauté for 30 seconds until fragrant.
Step 3: Stir in 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1 tbsp brown sugar, and 1/3 cup chicken broth. Bring to a simmer and cook for 2 minutes.
Step 4: Whisk in 1 tbsp cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Return the crispy chicken and 1 cup steamed broccoli florets to the skillet, tossing to coat evenly with the sauce.
Step 6: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.