We love a good twist on a classic but especially get excited when all the beloved flavors stay put. Ground General Tso’s Chicken is very, very similar to the original tangy, sweet version you might order for take-out, with the only difference being the chicken is ground rather than in full chicken breast form. Which really, if you think about it, makes enjoying it even better because you can get the ideal syrupy, sauce-coated chicken-to-rice ratio perfect with every single bite. Ground General Tso’s Chicken is the satisfying switch-up we didn’t know we needed!

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For the chicken:

  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1 (8-ounce) can of water chestnuts, diced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon red pepper flakes, crushed
  • 2 cloves garlic, minced

For the sauce:

  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch


Step 1 –In a large pan over medium heat, add the oil, chicken, and water chestnuts.

Step 2 –Cook the ground chicken until a crust forms, about 5 minutes.

Step 3 –Break apart the ground chicken with a spoon to finish cooking, about 2-3 minutes.

Step 4 –Add the ginger, red pepper, and garlic to the cooked chicken, stir, and cook until combined, about 10 seconds.

Step 5 –While the chicken cooks, in a small bowl, whisk the vinegar, soy sauce, hoisin sauce, water, sugar, and cornstarch together.

Step 6 –Add the sauce to the pan with the cooked chicken and bring it to a boil.

Step 7 –Cook and stir until the sauce thickens, for about 10 seconds.

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Step 8 –Serve.