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General Tso’s Chicken Bowls

General Tso's Chicken Bowls
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This Easy General Tso’s Chicken Bowls recipe is a flavorful, comforting dish featuring crispy chicken thighs tossed in a tangy-sweet, slightly spicy sauce, served over fluffy rice with fresh vegetables. Perfect for a quick weeknight meal or feeding the whole family, it combines bold flavors, satisfying textures, and wholesome ingredients, with options for customization to fit dietary preferences including gluten-free and vegetarian adaptations.

Ingredients

Scale

Chicken and Coating

  • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1/2 cup cornstarch, for coating
  • 2–3 tbsp vegetable oil, for frying

Rice

  • 2 cups cooked jasmine or white rice

Sauce

  • 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 tsp chili flakes (adjust to taste)
  • 1–2 tsp cornstarch slurry (cornstarch mixed with water) to thicken

Vegetables

  • 1 cup bok choy, chopped
  • 1 cup broccoli florets
  • Optional: snap peas, bell peppers, carrots, or mushrooms for variety

Garnishes (optional)

  • Sliced green onions
  • Toasted sesame seeds
  • Crushed red pepper flakes

Instructions

  1. Prep the Chicken: Cut the chicken thighs into bite-sized pieces and toss them thoroughly with cornstarch to create a crispy coating that will produce the signature crunch.
  2. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches until golden brown and cooked through. Remove and drain on paper towels to absorb excess oil.
  3. Make the Sauce: In the same skillet, sauté minced garlic and ginger until fragrant. Add soy sauce, rice vinegar, brown sugar, and chili flakes. Bring to a simmer and thicken the sauce with cornstarch slurry until glossy and well combined.
  4. Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat every piece evenly in the sauce. Let it cook together for another minute to meld the flavors.
  5. Prepare the Bowls: Layer steamed rice at the bottom of bowls, add sautéed or steamed vegetables like bok choy and broccoli, then top with the saucy chicken. Garnish with sliced green onions, toasted sesame seeds, or crushed red pepper flakes if desired.

Notes

  • Double-coat the chicken in cornstarch for an extra crispy texture.
  • Fry chicken in batches to avoid overcrowding, ensuring even crispiness.
  • Use fresh garlic and ginger for the best flavor impact in the sauce.
  • Prepare rice and vegetables ahead of time so the final assembly is quick and warm.
  • Adjust chili flakes to control the spice level to your preference.
  • Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
  • Leftovers keep well refrigerated for up to 3 days; store components separately if possible.
  • Freeze cooked chicken and sauce up to 2 months; thaw overnight in the fridge before reheating gently.
  • Reheat chicken and sauce in a pan to maintain crispness; microwave rice separately.

Nutrition

Keywords: General Tso's chicken, crispy chicken, Chinese recipe, easy dinner, quick meal, gluten-free, chicken bowl, Asian-inspired dish, weeknight dinner

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