Ground Tsos Chicken (Printable)

Flavorful ground chicken in sweet, tangy sauce with garlic and ginger. Ready in 25 minutes.

# What You'll Need:

→ Chicken

01 - 1 lb ground chicken

→ Sauce

02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp hoisin sauce
04 - 2 tbsp rice vinegar
05 - 2 tbsp brown sugar
06 - 1 tbsp cornstarch
07 - 1/2 cup chicken broth or water
08 - 1 tbsp sriracha or chili garlic sauce
09 - 2 tsp toasted sesame oil

→ Vegetables & Aromatics

10 - 2 tbsp vegetable oil
11 - 4 cloves garlic, minced
12 - 1-inch piece ginger, grated (about 1 tbsp)
13 - 4 green onions, thinly sliced (separate whites and greens)

→ Garnish

14 - 1 tbsp sesame seeds
15 - Sliced green onions (greens only)

# Directions:

01 - Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, sriracha, and sesame oil in a bowl until smooth. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, until no longer pink, about 5 minutes.
03 - Add minced garlic, ginger, and the white parts of the green onions to the pan. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the prepared sauce into the pan. Stir to combine and simmer for 2-3 minutes until sauce thickens and chicken is well coated.
05 - Serve hot, garnished with sesame seeds and sliced green onion greens. Pairs perfectly with steamed rice or cauliflower rice.

# Expert Advice:

01 -
  • The sauce clings to every tiny crumble of chicken instead of sliding off like with traditional chunks
  • Ready in about 20 minutes but tastes like it simmered all afternoon
  • Easier to eat and easier to customize the spice level for everyone at the table
02 -
  • The sauce will look thin when you first pour it in but thickens dramatically as it bubbles
  • Ground chicken releases more liquid than you expect, so let it brown well before adding aromatics
  • Cornstarch can clump if the sauce sits too long, so whisk it right before pouring
03 -
  • Grate your ginger on a microplane so it virtually disappears into the sauce
  • Let the sauce bubble vigorously for those last 30 seconds to get maximum glossiness

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