Ingredients
- Chicken Breast, cut into 1-inch pieces: 1 pound
- Cornstarch: 1/4 cup
- Soy Sauce: 1/4 cup
- Rice Vinegar: 2 tablespoons
- Brown Sugar: 2 tablespoons
- Ketchup: 2 tablespoons
- Garlic, minced: 2 cloves
- Red Pepper Flakes: 1/2 teaspoon
Instructions
- Step 1: In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Step 3: In the same skillet, combine soy sauce, rice vinegar, brown sugar, ketchup, garlic, and red pepper flakes. Bring to a simmer, stirring constantly.
- Step 4: Add the cooked chicken back to the skillet and toss to coat with the sauce.
- Step 5: Cook for another 2-3 minutes, until the sauce has thickened slightly and is glossy. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water or chicken broth if the sauce becomes too thick.
- Serve this General Tso's Chicken over steamed broccoli florets for added color and a boost of nutrients.
- For extra flavor, lightly toast the red pepper flakes in the skillet for 30 seconds before adding the remaining sauce ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American