Description
This Instant Pot General Tso’s Chicken recipe is a quick and flavorful twist on the classic takeout favorite. Tender chicken pieces coated in a sticky, savory-sweet sauce, perfect for serving over rice.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Coating:
- 1/4 cup cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish:
- Sliced green onions and sesame seeds
Instructions
- Coat the Chicken: Toss the chicken pieces in 1/4 cup cornstarch until evenly coated.
- Sear the Chicken: Turn the Instant Pot to Sauté mode, heat the oil, and sear the chicken until lightly browned.
- Prepare the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and water. Pour over the chicken.
- Pressure Cook: Seal the lid, set to Manual High Pressure for 5 minutes. Allow natural pressure release.
- Thicken the Sauce: Switch back to Sauté mode, stir in the cornstarch slurry, and cook until thickened.
- Serve: Enjoy hot over rice, garnished with green onions and sesame seeds.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Adjust the red pepper flakes to your desired spice level.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 16g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
