General Tso’s Chicken is a sweet and slightly spicy Asian dish that comes together super quick and everyone loves!
General Tso’s Chicken is made with tender chicken thighs and has a slightly sweet and spicy sauce thanks to pineapple juice and a touch of cayenne pepper!
It’s the start of Spring Break this week. How did that happen?
I feel like school just barely started and now we’re already nearing the end of the school year??
I seriously don’t want to sound like an old person, but WHERE HAS THE TIME GONE?!
I’m wanting the time to slow down so I can enjoy it with my kids.
Last week we bought ourselves a little toy hauler camper trailer so we can spend this summer cruising around, completely unplugged. Well, maybe not 100% unplugged. But we’re excited.
It has a cute little 3 burner stove inside, which is perfect for making super easy dinners like this General Tso’s Chicken.
The chicken is quickly coated in cornstarch and pan fried until crisp.
Then all you have to do is whisk up the sweet and spicy sauce, add it to the pan and cook until it thickens (which is super quick) and then toss the chicken back in.
Give it a few stirs to coat and you’re ready!
If you wanted to make the dish a little more spicy, just add a little extra cayenne pepper or you can drizzle with some Sriracha, which is my favorite way to enjoy this.
Bulk up the dish with some chopped onion and red bell peppers, or just leave it all chicken, the choice is yours!
If you wanted to add the extra veggies, I would just toss those in the skillet after the chicken and before the sauce. Then add the sauce directly to the veggies.
Even though this chicken is typically on the spicy side, my kids still devoured this without any hesitation.
Then they asked for more!
General Tso’s Chicken
- 1 1/2 lbs. boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch, plus 2 tsp; divided
- salt and pepper
- 2 tbsp vegetable oil
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup unsweetened pineapple juice
- 2 tbsp rice vinegar
- 2 cloves garlic, pressed (or finely minced)
- 1/2 tsp cayenne pepper
- 1/4 tsp ginger, dried
- 1/3 cup green onions, sliced (for garnish)
- Place the cut up chicken in a large bowl and season with salt and pepper. Add 1/4 cup cornstarch to the bowl and toss to coat evenly.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, brown the chicken on all sides (you may have to do a few batches to not over crowd your skillet), remove from the skillet once browned to a paper towel lined plate and keep warm.
- Meanwhile whisk together the remaining ingredients (2 tsp corn starch, 1/4 cup sugar, 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 tbsp rice vinegar, 2 cloves of pressed garlic, 1/2 tsp cayenne pepper and 1/4 tsp dried ginger in a medium size bowl. Once the chicken is cooked add the sauce to the empty skillet. Stir and let the sauce cook for about 3 to 5 minutes or until it thickens.
- Add the chicken back to the skillet and toss to coat. Serve hot over a bed of steamed rice and garnished with sliced green onions. Enjoy!