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General Tso's Chicken with Broccoli Recipe

Chinese-American · Main course · 35 min total

A classic Chinese-American takeout favorite made at home with crispy chicken and tender broccoli in a sweet, tangy, and slightly spicy sauce.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 cups broccoli florets
• 3 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1/2 cup chicken broth
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds for garnish

Instructions

1. In a bowl, toss chicken pieces with cornstarch until coated. Set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and chicken broth to make the sauce.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 2-3 minutes until bright green and slightly tender. Remove broccoli and set aside.
4. Add remaining 1 tbsp oil to the skillet. Add chicken pieces in a single layer (work in batches if needed) and cook until golden and crispy, about 4-5 minutes per side. Remove and set aside.
5. Reduce heat to medium. Add garlic, ginger, and red pepper flakes (if using) to the skillet. Cook for 30 seconds until fragrant.
6. Pour the sauce into the skillet and bring to a simmer. Cook for 1-2 minutes until slightly thickened.
7. Return chicken and broccoli to the skillet. Toss to coat evenly with sauce. Cook for 1 minute until heated through.
8. Serve immediately over steamed rice, garnished with sesame seeds.

Tips

• For extra crispiness, double-coat the chicken by dipping in beaten egg before cornstarch.
• Substitute chicken breast for thighs if preferred, but reduce cooking time slightly.
• Add more red pepper flakes for extra heat.
• Leftovers can be stored in the refrigerator for up to 3 days.

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