Ground Tsos Chicken (Print)
Quick ground chicken stir-fry with sweet-tangy sauce, ready in 25 minutes.
# What You Need:
→ Chicken
01 - 1 lb ground chicken
→ Sauce
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp hoisin sauce
04 - 2 tbsp rice vinegar
05 - 2 tbsp brown sugar
06 - 1 tbsp cornstarch
07 - 1/2 cup chicken broth or water
08 - 1 tbsp sriracha or chili garlic sauce
09 - 2 tsp toasted sesame oil
→ Vegetables & Aromatics
10 - 2 tbsp vegetable oil
11 - 4 cloves garlic, minced
12 - 1-inch piece ginger, grated (about 1 tbsp)
13 - 4 green onions, thinly sliced (separate whites and greens)
→ Garnish
14 - 1 tbsp sesame seeds (optional)
15 - Sliced green onions (greens only)
# How To Make It:
01 - Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, sriracha, and sesame oil in a bowl until smooth. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, until no longer pink, approximately 5 minutes.
03 - Add minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the prepared sauce into the pan. Stir to combine and simmer for 2-3 minutes until sauce thickens and chicken is evenly coated.
05 - Serve hot, garnished with sesame seeds and reserved green onion tops. Pairs perfectly with steamed rice or cauliflower rice.
# Expert Tips:
01 -
- Ready in about 20 minutes start to finish, making it faster than delivery and infinitely more satisfying
- The ground chicken creates these perfect little crumbles that catch way more sauce than chunks ever could
02 -
- The sauce will look thin when you first pour it in, but it thickens fast once it hits the hot pan, so don't be tempted to add more cornstarch
- Ground chicken releases more liquid than you'd expect, so let it cook long enough to evaporate that extra moisture before adding the sauce
03 -
- Grating ginger on a microplane gives you a smooth paste that incorporates better than minced pieces
- Let the sauce come to room temperature before adding if you've premixed it, cold sauce can seize up when it hits the hot pan