Quick Stir-Fried General Tso’s Chicken

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

A fast and flavorful take on the classic General Tso’s chicken, with a tangy, sweet, and slightly spicy sauce coating crispy chicken bites. This Asian fusion 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 430 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1/2 cup cornstarch
• 3 tbsp vegetable oil
• 3 minced garlic cloves
• 1 tbsp minced fresh ginger
• 1/4 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1/4 cup chicken broth
• 2 tbsp brown sugar
• 1/2 tsp red chili flakes
• 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry (cornstarch + water)
• 2 sliced green onions
• 1 tsp sesame seeds

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Instructions

1. Step 1: Toss 1 lb cut chicken thighs in 1/2 cup cornstarch until each piece is evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat.
2. Step 2: Add the chicken pieces to the hot oil and sauté for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 30 seconds until fragrant.
4. Step 4: Stir in 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1/4 cup chicken broth, 2 tbsp brown sugar, and 1/2 tsp red chili flakes. Bring sauce to a simmer.
5. Step 5: Whisk in the 1 tbsp cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
7. Step 7: Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving immediately over steamed rice or noodles.