General Tso's Chicken
A flavorful, easy-to-make General Tso’s chicken using a slow cooker, perfect for busy weeknights with minimal hands-on time.
Ingredients
For the chicken
- 1.5-2 pounds Boneless skinless chicken breasts
For the sauce
- 1/2 cup Soy sauce Use low-sodium if preferred
- 1/2 cup Brown sugar Light or dark
- 1/4 cup Rice vinegar
- 3 cloves Garlic, minced or crushed
- 1 inch Fresh ginger, grated Alternatively, use 1/2 tsp ground ginger
- 1 teaspoon Red pepper flakes Adjust to taste
- 2 tablespoons Cornstarch For slurry
- 1 cup Chicken broth Or water + bouillon
- 2 stalks Green onions, sliced For garnish
Instructions
Preparation
- Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, red pepper flakes, and chicken broth in the slow cooker. Make sure the sugar dissolves.
- Add the chicken breasts to the sauce and turn them so each piece is coated evenly.
Cooking
- Cover and cook on LOW for 4–6 hours. The chicken is done when it reaches 165°F (74°C) and is tender.
- Remove one piece and shred or slice it if you like, then return it to the sauce.
- Mix 1–2 tablespoons cornstarch with an equal amount of cold water to make a slurry. Stir the slurry into the sauce.
- Turn the slow cooker to HIGH and let the sauce bubble 3–5 minutes until thickened and glossy. Taste and adjust heat or sweetness if needed.
Serving
- Serve the chicken over steamed rice and sprinkle with sliced green onions.
Notes
For a gluten-free version, swap soy sauce for tamari or coconut aminos. Chicken thighs can be used instead of breasts for more forgiving results. If you don’t have rice vinegar, rice vinegar plus a pinch of sugar will work. Store leftovers in an airtight container for up to 3–4 days. Freeze in portion-sized containers for up to 3 months.