Healthier General Tso’s Chicken

Craving that amazing General Tso’s chicken from your favorite Chinese restaurant? This healthier version gives you all those incredible sweet and savory flavors without the heavy frying, so you can enjoy it any night of the week!

Recipe Details

Timing & Servings: Cook Time: 30 minutes, Total Time: 30 minutes, Serves: 4 people with about 1 1/2 cups each.

Nutrition Profile: Diabetes-Friendly, Dairy-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Heart-Healthy, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 364 Calories, 19g Fat, 20g Carbs, 25g Protein.

Ingredients You’ll Need

Cornstarch: You’ll need 5 tablespoons total, divided between coating the chicken and thickening the sauce. This gives you that perfect crispy coating and glossy sauce!

Reduced-sodium soy sauce: Just 2 tablespoons divided, which keeps all the umami flavor while being easier on your sodium intake. You can use gluten-free soy sauce if needed.

Chinese rice wine or dry sherry: 2 tablespoons divided adds that authentic restaurant flavor. If you don’t have either, you can skip it and the dish will still taste amazing.

Egg white: One large egg white helps create that light, crispy coating on the chicken pieces.

Chicken thighs: 1 pound boneless, skinless chicken thighs cut into 1-inch pieces. Thighs stay so much more tender and juicy than chicken breast!

Water: 3/4 cup helps create the perfect sauce consistency.

Hoisin sauce: 2 tablespoons brings that sweet and tangy flavor that makes General Tso’s so special.

Rice vinegar: 1 tablespoon adds just the right amount of brightness to balance the sweetness.

Neutral oil: 3 tablespoons divided – canola or avocado oil work perfectly for high-heat cooking.

Scallions: 2 scallions sliced add fresh flavor and a pretty pop of green color.

Garlic: 2 cloves minced because garlic makes everything better!

Snow peas: 4 cups add wonderful crunch and make this a complete meal in one pan.

How to Make General Tso’s Chicken

Step 1: Mix your chicken coating first. Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine, plus the egg white in a bowl. Add your chicken pieces and stir until everything is well coated.

Step 2: Make your sauce next so it’s ready to go. In a small bowl, whisk together the remaining 1 tablespoon each cornstarch, soy sauce and rice wine, plus the water, hoisin sauce, and rice vinegar. Set this aside.

Step 3: Heat 2 tablespoons oil in your wok or large cast-iron skillet over high heat. Add the coated chicken pieces and don’t move them for 2 minutes – this creates that golden crust! Break up any pieces that stick together.

Step 4: Stir the chicken and cook for another 1-2 minutes until golden on all sides. Transfer the chicken to a plate and set aside.

Step 5: Add the remaining 1 tablespoon oil to the same pan. Toss in the scallions and garlic, stirring constantly for about 15 seconds until fragrant.

Step 6: Add the snow peas and stir often for 2-3 minutes until they turn bright green and crisp-tender.

Step 7: Pour in your prepared sauce and stir constantly for about 1 minute until it thickens up nicely.

Step 8: Return the chicken to the pan and stir everything together for about 1 minute until the chicken is heated through and coated in that gorgeous sauce.

Easy and Quick General Tso’s Chicken Version

Want to make this even faster? You can use pre-cut chicken pieces from the store and frozen snow peas! Just thaw the snow peas first and pat them dry. This saves you about 10 minutes of prep time and still tastes incredible.

Serving Ideas

This dish is already a complete meal with protein and veggies all in one! Serve it over fluffy steamed brown rice or cauliflower rice. A side of steamed baby bok choy or sautéed spinach makes it even more satisfying.

Storage

Store leftovers in the fridge for up to 3 days in a covered container. Reheat in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through. The sauce might thicken up, so add a splash of water if needed.

Substitutions

No chicken thighs? Chicken breast works too, just cut it into smaller pieces so it cooks evenly. You can swap the snow peas for broccoli florets or snap peas. If you don’t have hoisin sauce, mix 2 tablespoons soy sauce with 1 tablespoon honey.

Pro Tips

• High heat is key: Don’t be afraid of that hot pan – it creates the best texture on your chicken!
• Don’t overcrowd: If your pan isn’t big enough, cook the chicken in two batches for better browning.
• Sauce timing: Have your sauce mixed and ready before you start cooking – this dish moves fast!
• Gluten-free option: Make sure your soy sauce is labeled gluten-free if you need it to be.

FAQs

Can I use chicken breast instead of thighs?

You bet! Chicken breast works great, just cut it into smaller 3/4-inch pieces since it can dry out faster than thighs. Keep an eye on the cooking time too.

What if I can’t find Chinese rice wine?

No worries at all! Dry sherry is a perfect substitute, or you can just leave it out entirely. The dish will still be delicious.

Can I make this ahead of time?

Sure! You can coat the chicken and make the sauce up to 4 hours ahead. Just keep them covered in the fridge until you’re ready to cook.

Is this really healthier than restaurant General Tso’s?

Absolutely! We skip the deep frying and use way less oil, plus we’ve added lots of fresh vegetables. You’re getting the same amazing flavors with much better nutrition.

I’d love to hear how your General Tso’s chicken turns out! Did you try any fun variations or substitutions? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!