General Tso's Chicken

General Tso's Chicken

5 Reviews
From: EatingWell Magazine November/December 2013

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 5 tablespoons cornstarch, divided
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons Chinese rice wine or dry sherry, divided
  • 1 large egg white
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3/4 cup water
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons canola oil, divided
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 4 cups snow peas


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 364 calories; 19 g fat(3 g sat); 2 g fiber; 20 g carbohydrates; 25 g protein; 39 mcg folate; 76 mg cholesterol; 5 g sugars; 2 g added sugars; 812 IU vitamin A; 40 mg vitamin C; 51 mg calcium; 3 mg iron; 524 mg sodium; 346 mg potassium
  • Nutrition Bonus: Vitamin C (66% daily value), Iron, Vitamin A & Zinc (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3 lean meat, 2 fat

Reviews 5

January 03, 2016
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By: EatingWell User
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.
January 27, 2015
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By: EatingWell User
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
January 03, 2014
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By: EatingWell User
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
November 11, 2013
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By: EatingWell User
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.
November 07, 2013
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By: EatingWell User
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