Sautéed Chicken with General Tso’s Inspired Sweet-Spicy Sauce

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.

Tender chicken breast pieces tossed in a balanced sweet and spicy sauce inspired by the idea of a 'general' flavor that appeals broadly. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breast, 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: 10 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken breast
1/4 cup cornstarch
3 tbsp vegetable oil
3 cloves minced garlic
1 tbsp minced ginger
1/4 cup low sodium soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
2 tbsp brown sugar
1 tsp chili paste
1/4 cup water
1 tbsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch + water)
1/4 cup sliced green onions

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Instructions

Step 1: Cut 1 lb boneless skinless chicken breast into 1-inch bite-sized pieces, then toss 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 and cook for 5-6 minutes, turning occasionally, until golden and cooked through. Remove chicken and set aside.
Step 3: 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.
Step 4: Stir in 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tbsp brown sugar, 1 tsp chili paste, and 1/4 cup water. Bring to a simmer.
Step 5: Mix 1 tbsp cornstarch with 1 tbsp water to form a slurry, then whisk into the sauce. Cook for 2-3 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 with the sauce. Cook for an additional 1 minute to heat through.
Step 7: Remove from heat and garnish with 1/4 cup sliced green onions before serving.