healthy general tso chicken recipe

Written BySheba G Updated On
healthy general tso chicken recipe
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The Best healthy general tso chicken recipe

General Tso chicken is one of those dinners I used to order out and never thought to make at home. The takeout version is usually deep fried and coated in a sauce that is more sugar than anything else, and I always felt a little sluggish afterward.

So I worked out a version I can make on a Tuesday night that keeps the crisp coating and the sticky, savory sauce but skips the deep fryer and cuts way back on the sugar. My kids ask for it by name now, and my husband has stopped suggesting we order Chinese food on the weeks I make this.

The method is simple enough for a weeknight but still feels like a treat. I toss bite sized pieces of chicken in a light coating and cook them in a hot skillet with just enough oil to get them golden, then simmer the sauce down until it clings to every piece.

The sauce has the same tang and heat you expect, made with soy sauce, vinegar, garlic, ginger, and a modest amount of sweetness, so it tastes like the real thing without being heavy. I serve it over steamed rice with a pile of broccoli or snap peas and dinner is on the table in about 40 minutes.

It works for a regular weeknight and it works for a crowd. I have made it for birthday dinners, for nights when friends come over, and for plain old Wednesdays when nobody wants to think about what to cook.

The chicken gives you a solid amount of protein, the sauce is lighter than the restaurant version, and loading the plate with vegetables means everyone leaves the table full. It is one of the few meals in my rotation that nobody complains about and that I actually feel good serving.

Healthy General Tso's Chicken

Healthy General Tso’s Chicken

4.9 from 1191 votes

Crisp-edged pieces of chicken breast get a light cornstarch coating and a quick sear instead of a heavy batter and a dunk in oil. The glossy sauce balances soy, rice vinegar, and a modest amount of honey with plenty of garlic and ginger, so the plate still tastes like takeout.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 340 kcal

🥘Ingredients

For the Chicken

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
1 large egg white
2 tablespoons cornstarch
1 tablespoon low-sodium soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon ground white pepper

For the Sauce

1/3 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons honey
1 tablespoon hoisin sauce
2 teaspoons cornstarch

For Stir-Frying

1 tablespoon neutral oil, such as avocado or canola
3 cloves garlic, minced
1 tablespoon minced fresh ginger
4 dried red chiles, or 1/2 teaspoon red pepper flakes
4 scallions, whites sliced and greens reserved
2 cups steamed broccoli florets, for serving

👨‍🍳Directions

1Whisk the egg white, cornstarch, soy sauce, ginger, and white pepper in a mixing bowl until smooth.
2Add the chicken and toss until every piece is coated, then let it sit at room temperature for 10 minutes while you make the sauce.
3Whisk the broth, soy sauce, rice vinegar, honey, hoisin, and cornstarch in a second bowl until no dry cornstarch remains.
4Set the wok over medium-high heat for 2 to 3 minutes, until a drop of water flicked into it sizzles and evaporates on contact.
5Add the oil and swirl to coat.
6Add half the chicken in a single layer and cook without moving it for 3 minutes, until the underside is golden.
7Toss and cook 2 to 3 minutes more, until the pieces are firm and reach 165°F in the center.
8Transfer to a plate and repeat with the remaining chicken.
9Lower the heat to medium and add the garlic, ginger, chiles, and scallion whites to the wok.
10Stir constantly for 20 to 30 seconds, just until fragrant and the garlic turns pale gold.
11Whisk the sauce once more, pour it into the wok, and simmer for 1 to 2 minutes, until it bubbles and thickens enough to coat the back of a spoon.
12Return the chicken and any collected juices to the wok and toss for about 1 minute, until each piece is glossy and the sauce clings rather than pools.
13Spoon over steamed broccoli, scatter the scallion greens on top, and serve right away.

🔧Equipment

Chef’s knife and cutting board
Mixing bowls
Whisk
Wok or large skillet
Instant-read thermometer
Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 340 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 85mg🧂Sodium: 610mg🌾Total Carbs: 31g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 33g

📝Notes

Nutrition figures are estimates, calculated per serving without rice. For a hands-off version, arrange the coated chicken on a wire rack over a baking sheet and bake at 425°F for 12 to 15 minutes, until it reaches 165°F, then toss it with the sauce on the stovetop. Start with 1 tablespoon of honey and taste the sauce before adding the rest. You can coat the chicken and refrigerate it up to 4 hours ahead, keeping the sauce in a separate bowl until cooking. Cook the chicken in two batches so the pan stays hot and the pieces brown instead of steam.

Watch Video Of How Healthy General Tso’s Chicken Works

I make this healthy general Tso chicken whenever I need a dinner that works for everyone at the table, and it fits just as well on a busy weeknight as it does at a family gathering.

Doubling the batch is easy, the kids eat it without a fuss, and it still comes together fast enough that I am not stuck in the kitchen the whole time.

❓ Frequently Asked Questions About Healthy General Tso’s Chicken

1. Can I make this General Tso chicken in an air fryer instead of the oven?

Yes. Air frying is the fastest route to a crisp edge without a pot of oil. Arrange the coated chicken pieces in a single layer with a little space between them, spritz lightly with oil, and cook at 400°F for about 10 to 12 minutes, shaking the basket halfway through. Work in batches if needed, since crowding steams the coating instead of crisping it.

2. How do I get the chicken crispy without deep frying?

The coating does most of the work. Toss the pieces in cornstarch until every side is dusted, then shake off the excess so there are no dry pockets. A hot oven or air fryer and a light coating of oil give you browning; adding the sauce at the very end, off the heat, keeps the crust from going soft.

3. Can I make the sauce less sweet?

Absolutely, and it is the easiest part of the recipe to adjust. Start with half the honey or sugar the recipe calls for, taste after the sauce simmers, and add more only if it needs it. A splash of rice vinegar or a pinch of crushed red pepper balances sweetness without adding sugar.

4. What should I serve with healthy General Tso chicken?

Steamed brown rice or cauliflower rice soaks up the sauce nicely, and a quick stir-fry of broccoli, snap peas, or bell peppers rounds out the plate. For a lighter meal, serve it over a big pile of shredded cabbage and sliced cucumber for crunch.

5. Can I prep this ahead, and how long do leftovers keep?

You can coat the chicken and mix the sauce up to a day ahead and store them separately in the fridge. Cooked leftovers keep in an airtight container for about three days. Reheat in a skillet or the air fryer rather than the microwave so the coating recovers some of its texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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