Description
Enjoy the bold flavors of traditional General Tso’s Chicken made quick and easy in the Instant Pot. Tender chicken pieces coated in a savory, slightly sweet sauce with a hint of heat, served over steamed rice. This Asian-inspired dish is perfect for busy weeknights.
Ingredients
Scale
Chicken:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Coating:
- 1/4 cup cornstarch
Sauce:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for slurry)
Garnish and Serving:
- sliced green onions and sesame seeds for garnish
- cooked white rice for serving
Instructions
- Coat Chicken: Toss chicken pieces with cornstarch until evenly coated.
- Sear Chicken: Sauté chicken in batches in Instant Pot until browned. Set aside.
- Prepare Sauce: Sauté garlic, ginger, and red pepper flakes. Add soy sauce, hoisin sauce, vinegar, sugar, ketchup, and water. Return chicken to pot.
- Pressure Cook: Lock lid, pressure cook on high for 5 minutes. Quick release pressure.
- Thicken Sauce: Stir in cornstarch slurry, cook until thickened.
- Serve: Serve chicken over rice, garnish with green onions and sesame seeds.
Notes
- You can substitute chicken breast for thighs, but thighs stay juicier under pressure.
- Adjust red pepper flakes to control spice level.
- Great served with steamed broccoli or snap peas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 390
- Sugar: 14g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 105mg
