Easy General Tso's Chicken
This Easy General Tso's Chicken is a lighter version of the iconic takeout dish! NO deep-frying is needed. Tender pieces of chicken breast smothered in an amazing sweet and savory sauce with a bit of heat! Make better than takeout right at home. Pressure cooker, slow cooker, and stovetop instructions included.
Servings 6
Calories 428kcal
Ingredients
- 2 - 3 tablespoons oil (olive oil, vegetable or canola)
- 1 ½ - 2 lb (2 kg) Boneless Skinless Chicken Breasts, cubed
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 g) cornstarch
- Sesame seeds to garnish (optional)
- Crushed red pepper to garnish (optional)
- 1 green onion, sliced - to garnish (optional)
For General Tso's sauce:
- 1/3 cup (80 ml) rice vinegar
- 1/3 cup (80 ml) soy sauce
- ¾ cup (180 ml) hoisin sauce
- 4 tablespoons (50 g) brown sugar
- 1 tablespoon (15 ml) Chinese cooking wine (Shaoxing wine) (see notes)
- 3 garlic cloves, minced
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper, or more to taste (see notes)
Instructions
Pressure Cooker:
- Turn the Instant Pot ON, select "sauté" mode, and adjust the heat to more. When hot, add oil. Add the chicken in batches, make sure not to crowd the pot, and cook about 2 minutes per side, or until slightly brown. Transfer the chicken to a plate and repeat with any remaining chicken. Press "cancel". Return chicken all the chicken to the pot. NOTE: You can also sauté the chicken in a skillet over the stove if you prefer.
- Make the sauce: mix all the sauce ingredients in a medium bowl until well combined. Pour sauce over the chicken. Mix to coat.
- Secure the lid to the Instant Pot, close the pressure valve, select "poultry" or "high pressure," and adjust to 10 minutes. When the time is over, carefully turn the valve to "venting" to release the pressure. Then remove the lid. Press "Cancel".
- Turn the Instant Pot ON, select "sauté" mode, and adjust the heat to normal. Mix the cornstarch and water in a small bowl until no lumps. Pour mixture over the chicken; mix to combine. Simmer for 1 - 2 minutes until the sauce thickens.
- If desired, sprinkle with sesame seeds, crushed red pepper, and sliced green onions. Serve chicken with rice.
Slow Cooker:
- Turn the Instant Pot ON, select "sauté" mode, and adjust the heat to more. When hot, add oil. Add the chicken in batches, make sure not to crowd the pot, and cook about 2 minutes per side, or until slightly brown. Transfer the chicken to a plate and repeat with any remaining chicken. Press "cancel". Return chicken all the chicken to the pot. NOTE: You can also sauté the chicken in a skillet over the stove if you prefer.
- Make the sauce: mix all the sauce ingredients in a medium bowl until well combined. Pour sauce over the chicken. Mix to coat.
- Secure the lid to the Instant Pot, OPEN the pressure valve, select "slow cook" and adjust to NORMAL. Cook for 3 hours. Or, adjust to MORE and cook for 1 ½ hours. When the time is over, carefully remove the lid. Mix the cornstarch and water in a small bowl until no lumps. Pour mixture over the chicken; mix to combine—Cook for 15 more minutes, or until the sauce thickens.
- If desired, sprinkle with sesame seeds, crushed red pepper, and sliced green onions. Serve chicken with rice.
Stovetop:
- Preheat a non-stick skillet with oil over medium high heat. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through, then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed.
- Prepare the sauce: mix all the sauce ingredients in a medium bowl until well combined.
- Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a bit. Taste the sauce and adjust the seasoning to your taste if necessary. Add the chicken and toss to coat.
- Mix the cornstarch and water in a small bowl until no lumps. Pour the mixture over the chicken; mix to combine— simmer for 3 - 5 minutes, or until the sauce thickens.
- If desired, sprinkle with sesame seeds, crushed red pepper, and sliced green onions. Serve chicken with rice.
Video
Notes
Store: This chicken recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. When you’re ready to enjoy, heat it in the microwave until heated through.
Freeze: You can freeze this cooked General Tso's chicken for another day! Simply transfer it to a freezer bag once it has cooled. Freeze for up to 2 months. Thaw in the fridge overnight and reheat when you're ready to eat.
Cayenne Pepper: Adjust the amount of cayenne pepper in the sauce to your liking. ¼ teaspoon, add a subtle spicy kick to the dish. You can also add 1 - 2 teaspoons of chili paste for more heat.
Recipe Tips:
- Browning the chicken. The caramelized surface will give the finished dish a rich and delish flavor, but you can skip this step if you are short of time.
- For a slightly crispy chicken, toss the cubed raw chicken pieces with 1/4 cup of
- If you don't have or find Chinese cooking wine (Shaoxing wine), substitute it with dry sherry.
- Chicken breasts can be swapped for chicken thighs if you prefer.
- According to my testing of the Instant Pot's slow cooker mode: NORMAL = LOW mode in a traditional slow cooker. MORE = HIGH mode in a traditional slow cooker.
- This General Tso's chicken is so saucy that I love serving it with rice since it soaks up the sauce! Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.
Nutrition
Calories: 428kcal | Carbohydrates: 25g | Protein: 50g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 146mg | Sodium: 1541mg | Potassium: 924mg | Fiber: 1g | Sugar: 17g | Vitamin A: 125IU | Vitamin C: 3.5mg | Calcium: 34mg | Iron: 1.6mg