Ground Tsos Chicken (Printable)

Quick and flavorful ground chicken in a sweet, tangy sauce with Asian aromatics.

# What You 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)

# How To Cook:

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 until ready to use.
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, approximately 5 minutes.
03 - Add minced garlic, grated ginger, and the white parts of the green onions to the skillet. Stir-fry for 1-2 minutes until fragrant.
04 - Pour the prepared sauce into the pan. Stir thoroughly to combine and simmer for 2-3 minutes until sauce thickens and coats the chicken evenly.
05 - Serve hot over steamed rice or cauliflower rice. Garnish with sesame seeds and reserved green onion tops.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Ground chicken means no messy battering or deep frying required
  • The sweet tangy heat hits every craving spot in one bowl
02 -
  • The sauce will continue thickening as it cools so remove it from heat when it still looks slightly thinner than you want
  • Ground chicken can release more liquid than other meats so you might need to let it cook a bit longer to evaporate excess moisture
  • Cornstarch clumps if added directly to hot liquid so always mix it with the other sauce ingredients cold first
03 -
  • Grate your ginger against the grain to avoid those tough fibrous strands
  • Pre-mix your cornstarch with cold liquid before adding to any hot mixture
  • Let your pan get fully hot before adding the oil for better browning

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