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General Tso’s Chicken

November/December 2013

Your rating: None Average: 3.8 (63 votes)

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.


General Tso’s Chicken

Makes: 4 servings, about 1 1/2 cups each

Serving Size: about 1 1/2 cups

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

Per serving: 364 calories; 19 g fat (3 g sat, 10 g mono); 76 mg cholesterol; 20 g carbohydrates; 2 g added sugars; 25 g protein; 2 g fiber; 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


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Recipe Categories

Style/Theme
Kid-friendly
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Saute
Stir-Fry
Meal/Course
Dinner

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