In this healthy version of a General Tso's Chicken recipe, we cut the fat and sodium in half from the original version by not frying the chicken and by using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013




Ingredient Checklist


Instructions Checklist
  • Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.

  • Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.

  • Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

364 calories; protein 24.6g 49% DV; carbohydrates 20.3g 7% DV; dietary fiber 2.2g 9% DV; sugars 5.4g; fat 19.2g 30% DV; saturated fat 3.1g 16% DV; cholesterol 75.8mg 25% DV; vitamin a iu 812.2IU 16% DV; vitamin c 39.7mg 66% DV; folate 39.3mcg 10% DV; calcium 50.8mg 5% DV; iron 2.9mg 16% DV; magnesium 41.3mg 15% DV; potassium 346.2mg 10% DV; sodium 523.8mg 21% DV; thiamin 0.2mg 16% DV; added sugar 2g.

Reviews (11)

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12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
not gluten free This recipe should not be in the gluten free category. if you substitute Braggs Amino Acids for the Soy Sauce it will be. Cons: soy sauce has gluten Read More
Rating: 4 stars
Tasty Really liked the texture of this and the taste. It was kind of mushy and not as crisp as regular fried General Tso's and might not taste just like the original but it is a really good dish and easy to put together. Read More
Rating: 3 stars
Good substitutions! Other than clarification on the rice pictures all show white rice not brown the dish is easy to make and satisfying Pros: very flavorful and satisfying Cons: This along with other recipes in this series speak about using brown rice yet the pictures all show Read More
Rating: 4 stars
Really good I used chicken breast instead of chicken thighs. I would not call it general tso though not quite the same taste Read More
Rating: 1 stars
Disappointed There are some excellent healthy Asian recipes out there and I have made several. My husband and I were very disappointed in this one. It didn't taste like General Tso's chicken and it was very vinegary. Unfortunately we threw most of the dish away. Read More
Rating: 5 stars
I made no changes at all and my husband and I loved it. Some people said it wasn't like the take out...really you've cut so many calories and you thought it would taste just like the take out?. We did have it with brown rice even though the picture showed white rice but who cares? that's why we have smarts. We thought it was very good and it is a "do over" at our house. It's also very filling. Good job Eating Well. Read More
Rating: 3 stars
Not a dead ringer for take-out but still satisfying This receipe is easy to prepare and creates enough sauce to serve over brown rice. It is great for what it is but the flavor is not exactly what I think of when I think of take-out General Tso's. Pros: easy to prepare reheats well Cons: doesnt taste just like take out General Tso's Read More
Rating: 5 stars
I made it with chicken breast instead of the thighs as one of my kids prefers white meat. We all agreed not quite take out but still very tasty. For those of us who like a little heat we served with siracha. Read More
Rating: 4 stars
Very good! Made one recipe for my family with chicken and one recipe with pre-baked tofu for me (vegetarian). If you use tofu make sure to use a non-stick pan. Something I did a little different was to add pineapple chunks when you add the chicken (or tofu) back to the skillet (loved it). Read More