Prep 15 mins
Cook 20 mins
We LOVE Chinese food and General Tso's has long been a favorite. However the high fat content of the regular version in a restaurant isn't always a great option. This is a moderately spicy version of the recipe. Reduce the ginger, garlic, scallions or red pepper flakes as your tastes desire. You can also substitute higher calorie options, such as regular sugar for the Splenda, or vegetable oil instead of Pam cooking spray.
- 177.44 ml chicken broth, canned
- 29.58 ml Splenda sugar substitute (or regular sugar)
- 44.37 ml soy sauce
- 14.79 ml white wine vinegar
- 9.85 ml grated fresh ginger
- 29.58 ml cornstarch
- Pam cooking spray (you may substitute vegetable oil)
- 4 scallions, chopped
- 4 garlic cloves, minced
- 9.85 ml red pepper flakes (for spicy chicken, use sparingly if you don't like too much spice)
- 2 medium boneless skinless chicken breasts (uncooked, cut into 1-inch cubes)
- rice (2 servings, prepared)
- Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
- Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
- Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
- Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
- Serve over rice.
Really good and very spicy. Cut back on the pepper flakes if you're not much on heat. I added a package of frozen oriental veggies to make it an meal in one pan.
This is a very easy and great tasting recipe. I also doubled the sauce and found it went very well with 3 cups of rice and about 1 lb of boneless chicken thighs. I chose to use thighs because this is what they use in Chinese restaurants for General's chicken. I found difficult them to cut into bite size pieces. Too much to trim. Next time I will try the chicken breast idea in the original recipe. And perhaps reduce the red pepper flakes. It was fine for me but my bf thought it was too hot.
Chose this because it didn't involve deep frying of the chicken. Used 1 very large breast (cut up, though it wasn't called for) for 2 of us. Added some red and yellow pepper as did another reviewer and cut back the red pepper flakes to 1 tsp and will cut that back the next time because we found it quite spicy but delicious served over some sticky rice I had in the freezer. Thanks for submitting this one.