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General Tsos Chicken

General Tsos Chicken

by 45 people

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Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 1 egg white
  • 5 tablespoons cornstarch
  • 1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
  • 1 teaspoon ground ginger
  • 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons rice vinegar
  • 3 tablespoons vegetable oil
  • 1 bunch  scallions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 head  steamed broccoli, for serving
  • 2 cups cooked brown rice, for serving
  1. In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
  2. In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
  3. Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
  4. Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the broccoli and brown rice.
Tip Makeover Moves
  • Pump Up The Lean Protein: Instead of the fattier chicken thighs often used in this dish, we opted for a hefty-but still reasonable-portion of lean skinless chicken breast.
  • Dump the Deep Fryer: We slashed fat by using only a few tbsp vegetable oil in a wok to crisp up the chicken's coating (and by draining off the excess oil). A dash of sesame oil - added at the end so the flavor doesn't cook off - lends a nutty taste.
  • Add Extra Fiber and Nutrients: Serving the dish with a head of steamed broccoli -plus a scaled back portion of fiber-rich brown rice - keeps it hearty without going overboard on calories and fat.