By Cat from Charlotte on May 04, 2006
Photo by yogiclarebear
Photo by yogiclarebear
"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."
Serving Size: 1 (580 g)
Servings Per Recipe: 2
"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."
"I've tried several General Tso's chicken recipes and this is the favorite. It's so easy and has so much flavor. I doubled the sauce and sauteed a sliced red pepper and half of an orange pepper in dry sherry. I also reduced the red pepper flakes to 1.5 tsp and it was still a little to spicy in my opinion, will probably reduce to 1 tsp next time. I substituted honey for the sugar/Splenda which added a nice richness. Thank you, we will definitely be having this one again!"
"I made this last night for me and my family. It was so good! Followed the recipe pretty much, but winged it on amounts because I wanted lots of extra sauce, and it was still delish. My only wish is that I didn't cook the chicken all the way through before adding the sauce, as it was a tad bit over cooked, but EVERYONE went back for seconds. Next time adding veggies. Served with Jasmine rice and it was really tasty. Thanks!"
"As suggested by the other reviewers, I cut back on the red peppers to 1/2 tsp, doubled the sauce, added a bag of frozen broccoli and it was really very good! This recipe is a keeper!"
"It did't really tast like the original, but it was still good."
"This was really good. I was excited to find a recipe for General Tso's Chicken that didn't deep fry the chicken first! I followed the recipe exactly as stated. The sauce was thick and rich, and this was easy to make. I will tweak this the next time that I make it (and I will be making this again) to use less ginger & splenda and more crushed peppers. I guess I'm more spicy than sweet! Thanks for this excellent recipe!"
"Yummy-yummm!! Thanks for posting this! I didn't realize until too late that I didn't have any red pepper flakes so I substituted 1 tsp crushed habinero pepper. It was HOT, but we still really liked it! We'll definately try this again!"
"this was WONDERFUL!! I made as written, except used regular onions instead of the scallions. I doubled the recipe and even my MIL, who was skeptical when she saw it in the pan because it wasn't crispy like what you order from a Chinese restaurant, loved it!! EXCELLENT!!"
"This was excellent! My first time eating/making General Tso. Very spicy and saucy. I added a few cups of frozen (thawed) stir fry veggies, and I almost doubled the sauce to cover it all. There was still plenty of sauce to go over rice. This is an Asian favorite for us now, thanks!"
"This was really good and as the title says, very easy. I really like spicy, but this was almost too spicy for me. I highly recommend this, but if you don't like really spicy, cut the red crushed pepper back to maybe 1 teaspoon and add more to taste. The sauce is great, and we loved it over rice. It was a very good recipe and we will definitly have it again. Thanks for sharing the recipe."