Pan-Seared Chicken with General Tso’s Inspired Tangy Glaze

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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.

Juicy pan-seared chicken thighs coated in a tangy and slightly sweet sauce inspired by the classic General Tso’s flavors, balanced with garlic and ginger notes. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1/4 cup cornstarch
3 tbsp vegetable oil
3 cloves minced garlic
1 tbsp grated fresh ginger
1/4 cup low sodium soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp brown sugar
1/4 tsp red chili flakes
1/4 cup water
2 green onions sliced
1 tsp sesame seeds

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Instructions

Step 1: Pat dry 1 lb boneless skinless chicken thighs and cut into bite-sized pieces. Toss thoroughly with 1/4 cup cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the coated chicken pieces in a single layer and sear for 4-5 minutes per side until golden brown and cooked through, then transfer to a plate.
Step 3: Reduce heat to medium, add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet and sauté for 30 seconds until fragrant.
Step 4: Stir in 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1 tbsp brown sugar, 1/4 tsp red chili flakes, and 1/4 cup water. Bring the sauce to a simmer and cook for 2-3 minutes until it thickens and coats the back of a spoon.
Step 5: Return the chicken to the skillet and toss to coat evenly with the tangy glaze. Cook for an additional 1 minute to meld flavors.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.