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Copycat General Tso’s Chicken with Veggies

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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.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Chinese-American
  • Diet: Halal

Ingredients

  • 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 1/2 tablespoons canola oil
  • 3 dried chiles de árbol, seeds removed and chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 2 teaspoons sugar
  • 2 teaspoons unseasoned rice vinegar
  • 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
  • 3 cups cooked white rice or jasmine rice
  • Sesame seeds, optional

Instructions

  1. In a bowl, toss the chicken pieces with salt, pepper, and cornstarch.
  2. Dip the coated chicken into the beaten eggs, then lightly toss again in the cornstarch mixture if needed.
  3. Heat 2 tablespoons canola oil in a large skillet over medium-high heat.
  4. Cook the chicken in batches for 3 to 4 minutes per side until golden brown, crispy, and fully cooked. Transfer to a plate.
  5. Add the remaining tablespoon of oil to the skillet.
  6. Add broccoli, bell pepper, snap peas, and carrots. Cook for 4 to 5 minutes, stirring often, until crisp-tender. Remove vegetables and set aside.
  7. For the sauce, heat 1 1/2 tablespoons canola oil in the same skillet over medium heat.
  8. Add the chopped chiles and cook until gently sizzling. Add ginger and garlic and cook for 30 seconds.
  9. In a small bowl, whisk together chicken broth, cornstarch, soy sauce, ketchup, sugar, and rice vinegar.
  10. Pour the sauce mixture into the skillet and cook over medium-high heat until bubbly and thickened, about 2 minutes.
  11. Return the chicken and vegetables to the skillet and toss until evenly coated in the sauce.
  12. Serve hot over rice and garnish with green onions and sesame seeds if desired.

Notes

  • Chicken thighs can be used instead of chicken breasts for a juicier texture.
  • For a milder version, reduce or omit the dried chiles.
  • Add zucchini, mushrooms, green beans, or baby corn for extra vegetables.
  • Extra sugar creates a sweeter sauce, while extra vinegar adds more tang.
  • Store leftovers refrigerated for up to 3 days.
  • Keep rice separate when storing for best texture.
  • Reheat gently in a skillet with a splash of broth or water.
  • Freezing is possible for up to 2 months, though the coating may soften.

Nutrition

Find it online: https://savorymomskitchen.com/copycat-general-tsos-chicken-with-veggies/