General Tso’s Chicken & Green Beans

We’ve got a bumper crop of green beans this year.  Fortunately my husband staggered the planting so they are not all ripening at once!

I have been going through all my stand by green bean recipes and trying out a few new ones too.

A couple of our favorites are:

Pan Seared Green Beans – had these this week and I had forgotten how yummy they are!

Tropical Green Beans

Last week was my husband’s birthday so I asked him what he wanted for his birthday dinner.  His usual response is “I like anything you make.” And then I will ask him to be a little more specific and he will say, “chicken” and then a little more specific and I got “stir fry”.

So, I had been wanting to try this recipe for General Tso’s Chicken I found over at this blog.  The recipe is gluten free if using gluten free soy sauce.

The recipe called for snow peas but since I had an abundance of green beans I decided to use those.


The dish was a total hit with everyone and I think my husband mentioned three or four times during dinner how much he liked it!  It was great with fresh green beans.  I think next time I may try it with snow peas or maybe even asparagus.  Something green!

General Tso’s is traditionally a fairly spicy dish.  You can moderate the heat in this recipe with your amount of red pepper flakes.  The sauce is a combination of sweet and spicy – perfect.

The chicken is also lightly breaded with egg whites and cornstarch so there is no heavy coating.


General Tso’s Chicken & Green Beans
  • ¼ cup cornstarch
  • 1 lb green beans,snow peas, or asparagus trimmed and halved crosswise
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and minced
  • 3 Tablespoon light-brown sugar
  • 2 Tablespoon Soy Sauce
  • 1 teaspoon red-pepper flakes
  • 2 large egg whites
  • Salt & Pepper
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 Tablespoons vegetable oil
  1. In a large bowl, stir together 1 tablespoon cornstarch and ½ cup cold water until smooth and cornstarch has dissolved
  2. Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and ½ teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
  3. In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, ½ teaspoon salt and pepper
  4. Add chicken, toss to coat
  5. In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining ¼ teaspoon of red pepper flakes
  6. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet
  7. Cook, turning occasionally, until golden (8-10 minutes)
  8. Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes
  9. Set aside, reserving skillet
  10. Add the green bean mixture to the skillet
  11. Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes
  12. Return chicken to skillet (with any juices); toss to coat
  13. Serve over hot rice
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. kelly says

    this looks great (thanks for throwing in the gluten free tip) i will be trying it!
    i love to know more ways to use green beans, love fresh ones!

  2. says

    I made this tonight. It was an amazing hit with everybody, and for 6 people in my house to all agree on anything is a miracle. My oldest daughter requested it for her birthday dinner next March.
    Thank you so much for sharing. I love your blog. I am always encouraged and inspired.


  3. Anh Wood says

    OMGosh! I made this last night and what a hit with my family. My picky eater daughter cleaned her plate. My husband enjoyed the different flavor since prior to this, I basically use Trader Joe’s “General Tsao Stir Fry Sauce” for all my asian dishes. Trader Joe’s sauce is good too; however, I love the flavor and freshness of this recipe. I made this dish exactly as stated in the recipe with the exception of reducing the amount of the pepper flakes for hubby. At first, I was hesitant about cooking the chicken in two batches since the pan I was using was quite large. However, I’m so glad I followed the recipe exactly because I think that was a great technique for the chicken to turn out so moist without being mushy. This recipe is a definite keeper. Thank you for sharing this with us.

  4. Alex says

    Thank you for this recipe….it came out perfectly….I made it with asparagus and added green onions that were close to wilting…excellent! Even my picky eater ate 5 pieces!

  5. Kimberley says

    I just found this blog and this looks delish. One question, does the snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes go into the mixture of cornstarch and water, or different bowl? I’ve never had it before so I’m not sure what the exact prep is. Thank you!


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