Name: Healthier General Tso's Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1 tablespoon cornstarch; 3 tablespoons packed light brown sugar; 2 tablespoons soy sauce (use gluten-free tamari if needed); 4 cloves garlic, thinly sliced; 2 teaspoons grated fresh ginger; 1/4 to 1/2 teaspoon red pepper flakes; 2 cups snow peas, trimmed and halved on the diagonal; 2 large egg whites; 3 tablespoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 1 to 2 tablespoons neutral oil, such as canola or avocado, divided; Cooked white or brown rice; Sliced green onions (optional)

General Tso’s chicken is a takeout favorite, but the restaurant version is usually battered and deep-fried. This classic from the KitchenSimplicity archive keeps the crisp-edged chicken and the glossy sweet-and-spicy sauce while cooking everything in one skillet with just a drizzle of oil.

The sauce comes together from soy sauce, brown sugar, garlic, fresh ginger and a pinch of chili flakes, and the whole dish is on the table in about half an hour. Spoon it over steamed rice for a weeknight stir-fry night that tastes like an order from your favorite Chinese-American restaurant.

Tips

Cooking the chicken in two batches keeps the pan hot so the coating browns instead of steaming.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat; the coating softens but the flavor holds up well.
Broccoli florets, sliced bell pepper or a bag of frozen stir-fry vegetables can stand in for the snow peas; give firmer vegetables an extra minute or two in the sauce.
For a bit of tang, stir 1 to 2 teaspoons of rice vinegar into the sauce just before it goes into the pan.

Healthier General Tso's Chicken

Prep

15 min

Cook

15 min

Total

30 min

Yield

4 servings

Ingredients

For the sauce:
1/2 cup water
1 tablespoon cornstarch
3 tablespoons packed light brown sugar
2 tablespoons soy sauce (use gluten-free tamari if needed)
4 cloves garlic, thinly sliced
2 teaspoons grated fresh ginger
1/4 to 1/2 teaspoon red pepper flakes
2 cups snow peas, trimmed and halved on the diagonal
For the chicken:
2 large egg whites
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1 to 2 tablespoons neutral oil, such as canola or avocado, divided
To serve:
Cooked white or brown rice
Sliced green onions (optional)

Steps

In a small bowl or measuring cup, whisk the water and 1 tablespoon cornstarch until no lumps remain. Stir in the brown sugar, soy sauce, garlic, ginger and red pepper flakes, then add the snow peas. Set the sauce aside.
In a medium bowl, whisk the egg whites, 3 tablespoons cornstarch, salt and pepper into a thin, smooth batter. Add the chicken pieces and stir until each one is coated.
Set a large nonstick or well-seasoned skillet over medium-high heat and add about 2 teaspoons of the oil. Lift half of the chicken out of the bowl, letting the extra coating drip back, and spread it in the pan in a single layer.
Cook for 5 to 6 minutes, turning the pieces now and then, until they are golden on the outside and no longer pink in the center (165°F on an instant-read thermometer). Move the chicken to a plate.
Add a little more oil if the pan looks dry and cook the second batch the same way. Transfer it to the plate with the first batch.
Give the sauce a quick stir to pick up any cornstarch that has settled, then pour it, snow peas and all, into the hot skillet. Simmer for 2 to 3 minutes, stirring, until the sauce turns glossy and thick and the snow peas are crisp-tender.
Return the chicken and any juices from the plate to the skillet and toss until everything is coated in sauce. Serve right away over rice, sprinkled with green onions if you like.