Crispy chicken, colorful vegetables, and a glossy sweet-tangy sauce make this homemade General Tso’s chicken a satisfying dinner that tastes like takeout but feels fresher. It is quick, flavorful, and perfect served over warm rice.
Why You’ll Love This Recipe
This recipe is cheaper than ordering delivery and gives you full control over the ingredients. The chicken turns crisp before being coated in a sticky sauce with garlic, ginger, soy sauce, vinegar, and a gentle chile heat. The added vegetables make the meal more filling, colorful, and balanced.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
3 tablespoons canola oil, divided
1 red bell pepper, cut into bite-size pieces
1 1/2 cups broccoli florets
1 cup snap peas
1/2 cup sliced carrots
2 green onions, sliced
For serving:
3 cups cooked white rice or jasmine rice
Sesame seeds, optional
Directions
In a bowl, toss the chicken pieces with salt, pepper, and cornstarch. Dip the coated chicken into the beaten eggs, then toss again lightly in the cornstarch mixture if needed.
Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Cook the chicken in batches for 3 to 4 minutes per side, until golden, crisp, and fully cooked. Transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet. Add broccoli, bell pepper, snap peas, and carrots. Cook for 4 to 5 minutes, stirring often, until crisp-tender. Remove vegetables and set aside with the chicken.
For the sauce, heat 1 1/2 tablespoons canola oil in the same skillet over medium heat. Add the chopped chiles and cook until gently sizzling. Add ginger and garlic, then cook for about 30 seconds.
In a small bowl, whisk together chicken broth, cornstarch, soy sauce, ketchup, sugar, and rice vinegar. Pour into the skillet. Increase heat to medium-high and cook, stirring, until bubbly and thickened, about 2 minutes.
Return chicken and vegetables to the skillet. Toss until everything is evenly coated in sauce. Serve hot over rice and garnish with green onions and sesame seeds if desired.
Use chicken thighs instead of chicken breasts for a juicier texture. Add zucchini, mushrooms, baby corn, or green beans for extra vegetables. For a milder sauce, use only one chile or leave the chiles out completely. For a sweeter sauce, add 1 extra teaspoon sugar. For extra tang, add another splash of rice vinegar.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep rice separate if possible. Reheat in a skillet over medium heat with a splash of broth or water until warmed through. You can also microwave it in short intervals, stirring between each one. The chicken will soften after storage but will still taste delicious.
FAQs
Can I make this recipe less spicy?
Yes. Use one dried chile instead of three, or leave the chiles out completely.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and stay tender.
Can I make it without vegetables?
Yes. You can make only the chicken and sauce, then serve it with rice.
What rice goes best with this dish?
White rice, jasmine rice, or brown rice all work well.
Can I make the sauce ahead?
Yes. Whisk the sauce ingredients together and refrigerate for up to 2 days before cooking.
Why is my sauce too thick?
Add 1 to 2 tablespoons chicken broth or water until it loosens.
Why is my sauce too thin?
Simmer it for another minute, stirring constantly, until it thickens.
Can I bake the chicken?
Yes, but it will not be as crispy as pan-fried chicken.
Can I freeze leftovers?
Freezing is not ideal because the vegetables and coating may soften, but it can be frozen for up to 2 months.
What can I serve with it?
Serve with rice, steamed edamame, vegetable dumplings, or a simple cucumber salad.
Conclusion
This copycat General Tso’s chicken with veggies is a flavorful homemade dinner with crispy chicken, tender vegetables, and a rich sweet-tangy sauce. It is quick enough for a weeknight meal and satisfying enough to replace takeout.
This copycat General Tso’s Chicken with Veggies features crispy chicken, colorful vegetables, and a glossy sweet-tangy sauce with garlic, ginger, soy sauce, and mild chile heat. It is a quick homemade dinner that tastes like takeout but feels fresher and more balanced.
