A lighter take on the classic General Tso's Chicken, perfect for a quick and flavorful meal.
In a medium bowl, combine the chicken broth, cornstarch, brown sugar, soy sauce, rice vinegar, and ground ginger. Whisk until smooth and set aside.
Mixing the sauce ingredients beforehand ensures a smooth and lump-free consistency.
Heat a wok or large skillet over medium-high heat and add a small amount of oil. Sauté the chopped scallions, minced garlic, and red pepper flakes for about 2 minutes until fragrant.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the chicken pieces to the wok and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Cut the chicken into uniform pieces to ensure even cooking.
Pour the prepared sauce into the wok with the chicken. Stir well and let it simmer until the sauce thickens and the chicken is fully cooked, about 3 minutes.
Simmering allows the flavors to meld together beautifully.
Serve the chicken and sauce over the cooked rice. Garnish with additional scallions if desired.
For a vibrant presentation, sprinkle with sesame seeds or chopped fresh herbs.
