Lighter General Tsos Chicken Recipes

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LIGHTER GENERAL TSO'S CHICKEN



Lighter General Tso's Chicken image

Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 12

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Steps:

  • Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  • In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
  • Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Nutrition Facts : Calories 532 g, Fat 10 g, Fiber 5 g, Protein 37 g

BAKED GENERAL TSO'S CHICKEN



Baked General Tso's Chicken image

General Tso's Chicken is Ree's favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Nonstick cooking spray, for the rack and chicken
1 cup all-purpose flour
2 tablespoons soy sauce
3 large eggs
2 cups panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
3/4 cup low-sodium chicken broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon grated ginger
Pinch red pepper flakes
2 cloves garlic, finely minced
Cooked white or brown rice, for serving
Sliced scallion greens, for serving

Steps:

  • For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
  • Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
  • Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
  • Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
  • For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
  • Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.

GENERAL TSO'S CHICKEN



General Tso's Chicken image

Invented in 1950s Taiwan by chef Peng Chang-Kuei, this crowd-pleasing fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour sauce and has since become a Chinese takeout classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 21

1 pound 4 ounces boneless skinless chicken thighs, cut into 3/4-inch chunks
1 large egg white, beaten until frothy
2 teaspoons soy sauce
1 tablespoon Shaoxing rice wine
Kosher salt
1/2 cup cornstarch
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons Shaoxing rice wine
3 tablespoons sugar
4 teaspoons distilled white vinegar
1/3 cup low-sodium chicken broth
Safflower oil, for frying
4 spicy dried red chiles, broken in half
1 tablespoon minced garlic
1 tablespoon peeled and finely chopped ginger
2 scallions, sliced 1/4 inch thick (1/2 cup) and green parts reserved for serving
1 teaspoon toasted sesame oil
Steamed broccoli and cooked rice, for serving

Steps:

  • Combine chicken, egg white, soy sauce, wine, and 1/2 teaspoon salt in a bowl. Whisk together cornstarch, flour, baking powder, and 1/4 teaspoon salt in another bowl. Let stand while making sauce.
  • Make the sauce: Whisk soy sauce into cornstarch. Then whisk in wine, sugar, vinegar, and broth.
  • Heat 1 1/2 inches oil in a deep pot (preferably cast-iron) to 350 degrees. Working in batches, remove chicken from marinade (do not worry about removing excess liquid) and toss in cornstarch mixture. Carefully add to oil and cook until crisp and light golden brown, 2 to 2 1/2 minutes. Transfer to paper towels to drain.
  • Heat 2 tablespoons oil in a wok over medium. Add chiles, garlic, ginger, and scallion whites. Cook until fragrant, about 1 minute. Stir in sauce mixture and bring to a boil. Add chicken and toss to coat in sauce. Remove from heat. Stir in sesame oil. Garnish with scallion greens and serve immediately with broccoli and rice.

LIGHTER GENERAL TSO'S CHICKEN



Lighter General Tso's Chicken image

I'm not a big fan of Chinese food, but I will eat this popular dish when I'm with others who want to eat at a Chinese restaurant. I found this recipe in Martha Stewart's Food Everyday and it tastes really good! This is one of my husband's favorite dish so he was thrilled when I made it at home. This lighter version uses skinless chicken breasts, a light batter, and just a bit of oil for pan-frying to get the right texture with less fat.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 cups long grain brown rice
1/4 cup cornstarch
1 lb snow peas or 1 lb sugar snap pea, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
2 large egg whites
coarse salt
fresh ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower (you might need a little more)

Steps:

  • Cook rice according to package instructions.
  • Meanwhile, in large bowl, stir together 1 T cornstarch and 1/2 cup cold water until smooth.
  • Add snow peas or sugar snap peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside.
  • In another bowl, whisk together egg whites, remaining 3 T cornstarch, 1/2 t salt and 1/4 t pepper.
  • Add chicken and toss to coat.
  • In large nonstick skillet, heat 1 T oil over medium-high heat.
  • Lift half the chicken from egg-white mixture (shaking off excess) and add to skillet.
  • Cook, turning occasionally, until golden, 6-8 minutes.
  • Transfer to a plate, repeat with remaining oil and chicken, and set aside (reserve skillet).
  • Add snow pea mixture to skillet.
  • Cover and cook until snow peas are tender and sauce has thickened, about 5 minutes.
  • Return chicken to skillet (with any juices); toss to coat.
  • Serve with the rice.

LIGHTER GENERAL TSO'S CHICKEN



Lighter General Tso's Chicken image

Make and share this Lighter General Tso's Chicken recipe from Food.com.

Provided by mamati

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

vegetable cooking spray
1/4 cup all-purpose flour
3 large egg whites
5 cups kellogg's corn flakes, finely crushed
1 1/2 lbs boneless skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
1 2/3 cups water
1/3 cup low sodium soy sauce
1/4 cup apricot jam
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon balsamic vinegar
2 teaspoons canola oil
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes

Steps:

  • 1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.
  • 2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.
  • 3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
  • 4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.

Nutrition Facts : Calories 492.5, Fat 7.5, SaturatedFat 1.3, Cholesterol 109.3, Sodium 1406.1, Carbohydrate 62.3, Fiber 1.8, Sugar 16.9, Protein 43.9

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