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


  • 1/4 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


  • In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth and cornstarch has dissolved
  • Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
  • In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper
  • Add chicken, toss to coat
  • In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes
  • Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet
  • Cook, turning occasionally, until golden (8-10 minutes)
  • Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes
  • Set aside, reserving skillet
  • Add the green bean mixture to the skillet
  • Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes
  • Return chicken to skillet (with any juices); toss to coat
  • Serve over hot rice


  1. 1
    Lara says:

    Yum!! Will def try this!!

  2. 2

    This looks so good. What a great way to use your green beans!

  3. 3
    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!

  4. 4

    Sounds delicious! I always order General Tso’s Chicken when we get Chinese food… I would love to try to make this healthier version at home! Thanks for sharing!

  5. 5
    Wendy 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.


  6. 6
    Amy says:

    My family loves this recipe. We have it lots.

  7. 7
    Jane says:

    We had this for Sunday dinner, it was wonderful. Thank you!

  8. 8
    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.

  9. 9
    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!

  10. 10
    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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