Quick Stir-Fried General Tso’s Chicken

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.

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, and vegetable oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 430 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
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 cornstarch slurry (cornstarch + water)
2 sliced green onions
1 tsp sesame seeds

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Instructions

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.
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.
Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 30 seconds until fragrant.
Step 4: Stir in 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1/4 cup chicken broth, 2 tbsp brown sugar, and 1/2 tsp red chili flakes. Bring sauce to a simmer.
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.
Step 6: Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
Step 7: Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving immediately over steamed rice or noodles.