Easy General Tso's Chicken Stir-Fry Recipe

Okay, buckle up buttercups, because I’m about to share the one recipe that keeps the peace in my chaotic household: Easy General Tso’s Chicken Stir-Fry. It’s sweet, it’s savory, it’s got that satisfying crunch… and it’s way easier than ordering takeout. Seriously, even I can’t mess it up, and that’s saying something.

My husband, bless his heart, is a creature of habit. For a while it was frozen pizza. One night, I whipped this up on a whim because we had a sad-looking pineapple in the fridge. He ate two helpings. TWO. Now, if I even think about ordering in Chinese, he gives me “the look” until I cave and make this. And honestly? I don’t mind. It’s become “our thing,” and who am I to argue with a happy husband and a clean plate? Plus, the kiddo loves it, and that’s a win in my book.

Why You’ll Love This Easy General Tso’s Chicken Stir-Fry Recipe

It tastes like a million bucks, but you can make it in your pajamas. Real talk.
Pineapple! Need I say more? Sweet and tangy deliciousness.
It’s faster than waiting for delivery, and you know exactly what’s going into it. No mystery meat here!
The leftovers (if there are any) are AMAZING cold, straight from the fridge. Midnight snack? Breakfast? I don’t judge.
Easy General Tso’s Chicken Stir-Fry Recipe

How to Make It

Alright, listen up, because we’re doing this thing. First, you’re gonna chop up that chicken into bite-sized pieces. Don’t stress about perfection, nobody’s grading you. Toss it in a bowl with some soy sauce (or tamari if you’re gluten-free, no biggie), ginger, and garlic. Let that sit for a bit while you get everything else ready.

Next, get your veggies chopped. I usually go for broccoli, bell peppers, and onions, but honestly, whatever you have lurking in the crisper drawer will probably work. Just avoid anything too watery.

Now, the sauce. This is where the magic happens. Brown sugar, soy sauce, rice vinegar, ketchup (don’t judge me, it works!), and some cornstarch. Whisk it all together until it’s smooth-ish. A few lumps won’t kill you.

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Heat up some oil in a big pan or wok – high heat is your friend here. Stir-fry the chicken until it’s cooked through and slightly browned. Remove it from the pan and set aside.

Toss in your veggies and stir-fry them until they’re tender-crisp. Don’t overcook them – nobody wants mushy veggies. Add the chicken back to the pan, pour in the sauce, and let it bubble away until it thickens up. Throw in your pineapple chunks, give it a toss, and sprinkle with sesame seeds. BOOM. Dinner is served.

Ingredient Notes

Chicken Breast: Look, thighs work too, but I usually have chicken breasts on hand. Just don’t use that super thick stuff – cut it thinner first.
Soy Sauce: I’m a low-sodium kinda gal, but regular works just as well. If you’re gluten-free, use tamari.
Brown Sugar: Adds that caramel-y sweetness that makes this dish so addictive. White sugar works in a pinch, but it won’t be quite the same. Don’t skip it!
Pineapple: Fresh is best, but canned is fine too, just make sure to drain it really well. No one wants soggy stir-fry. I once tried using pineapple juice… don’t. Just don’t.
Sesame Oil: This adds a nutty flavor that’s just… chef’s kiss. Don’t skip it unless you absolutely have to.

Recipe Steps:

Cut chicken into bite-sized pieces and marinate with soy sauce, ginger, and garlic.
Prepare vegetables by chopping into similar sizes.
Whisk together brown sugar, soy sauce, rice vinegar, ketchup, and cornstarch for the sauce.
Heat oil in a large pan or wok over high heat.
Stir-fry chicken until cooked through and browned; remove from pan.
Stir-fry vegetables until tender-crisp.
Return chicken to the pan, pour in the sauce, and cook until thickened.
Add pineapple chunks and toss to combine.
Garnish with sesame seeds and serve hot.

What to Serve It With

Rice, obviously. White, brown, even cauliflower rice if you’re feeling virtuous. Egg rolls or spring rolls on the side are always a good call. Or just grab a fork and eat it straight from the pan. I won’t judge.

Tips & Mistakes

Don’t overcrowd the pan. If you have too much chicken or veggies, cook them in batches. Overcrowding lowers the temperature and you end up steaming everything instead of stir-frying. Ew.
Keep everything moving. Stir-frying is all about speed. If you let things sit too long, they’ll burn.
Taste as you go! Adjust the sauce to your liking. Need more sweetness? Add more brown sugar. Want more tang? Add more rice vinegar.
Don’t be afraid to experiment with different veggies. Mushrooms, snow peas, carrots… go wild!
I once accidentally used balsamic vinegar instead of rice vinegar. It was… interesting. Not terrible, but definitely not the same. Learn from my mistakes!

Storage Tips

Leftovers will keep in the fridge for up to 3 days. Honestly, I’ve eaten them on day 4 and been fine, but I’m not recommending it. Just sayin’. You can reheat them in the microwave or in a pan on the stove. Or, like I said before, eat them cold straight from the fridge. Especially good if you are too lazy to make breakfast!

Variations and Substitutions

No pineapple? Mango or peaches would be pretty good too.
Out of brown sugar? Honey or maple syrup work in a pinch.
Don’t have rice vinegar? White vinegar will do, but use less of it. It’s stronger.
Forgot to buy sesame seeds? It’ll still taste good, I promise. I’ve skipped them more times than I care to admit.
For spice, add a pinch of red pepper flakes to the sauce or a dash of sriracha at the end. My husband likes his with extra heat so I always spice up his portion.
Tofu works instead of chicken, just press it first to get rid of extra water.