Pan-Seared Chicken with General Tso’s Inspired Sweet-Spicy Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Juicy pan-seared chicken breasts glazed with a balanced sweet and spicy sauce reminiscent of General Tso’s flavors, served over steamed rice. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken breasts, soy sauce, hoisin sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 2 pieces (about 6 oz each) boneless chicken breasts
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 3 minced garlic cloves
• 1 tbsp minced ginger
• 1/2 tsp red chili flakes
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 2 sliced for garnish scallions
• 2 cups cooked steamed white rice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 2 boneless chicken breasts (about 6 oz each) and season lightly with salt. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
2. Step 2: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant but not browned. Stir in 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/2 tsp red chili flakes. Cook for 2 minutes until sauce is warm.
3. Step 3: Mix 1 tsp cornstarch with 2 tbsp water in a small bowl until smooth. Pour into the skillet and stir continuously for 1-2 minutes until the sauce thickens and coats the back of a spoon.
4. Step 4: Return the cooked chicken breasts to the skillet, spoon the sauce over them and simmer for 1 minute to glaze. Serve each breast over 1 cup steamed white rice and garnish with 2 sliced scallions.