General Tso’s Chicken

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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
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 30 minutes

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

Directions
  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.


Nutritional Facts

Servings
4
Serving Size
about 1 1/2 cups
Calories
364
Carbohydrates
20 g
Fat
19 g
Saturated Fat
3 g
Protein
25 g
Cholesterol
76 mg
Dietary Fiber
2 g
Potassium
346 mg
Sodium
524 mg
Yield
4 servings
about 1 1/2 cups each
Exchanges
1 vegetable
3 lean meat
2 fat
Vitamin C
66% daily value
Iron
Vitamin A
Zinc
16% dv

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