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Sweet, and spicy is the combination that makes General Tso Chicken a family favorite. Pair with green beans for an easy family dinner.
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.” General Tso’s Chicken is one of our favorite Chinese takeout choices so that is what I decided to make for his birthday.
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 Chicken is a popular dish in many Chinese restaurants in the US. Althought the name of the dish comes from Zuo Zonttang, a military leader from the Hunana Province, there is no real connection between him and the dish. In fact, sometimes the dish is called General Gau Chicken.
General Tso is traditionally a sweet and fairly spicy dish because of the use of red pepper flakes. Moderate the heat in this recipe by increasing or decreasing the amount of red pepper flakes you use. The addition of brown sugar to traditional Chinese recipe ingredients like soy sauce, ginger, and garlic, give this dish the perfect combination of sweet and spicy.
Ingredients Needed
- Chicken Breasts, boneless, skinless
- Egg Whites
- Vegetable Oil
- Light Brown Sugar
- Cornstarch
- Green beans
- Garlic
- Ginger, fresh
- Soy Sauce
- Red Pepper FlakesÂ
- Salt & Pepper
How to make General Tso Chicken
- Bring a pan of water to a boil on the stove top.
- Add the green beans and let them boil for 2-3 minutes until they are bright green and slightly tender.
- Remove them from the water into a colander and run cold water over them to stop the cooking process.
- Combine cornstarch and cold water in a bowl and stir until smooth.
- Add green beans, garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
- Combine egg whites, remaining cornstarch, salt and pepper in a separate bowl and whisk to combine.
- Add chicken to egg white mixture and toss to coat
- Heat vegetable in a large nonstick skillet, add red pepper flakes.
- Lift half of the chicken from the egg white mixture, shaking off excess coating, and add to skillet.
- Cook chicken, turning occasionally, until golden. About 8-10 minutes)
- Transfer chicken to a plate; repeat with remaining oil and chicken.
- Add the green bean mixture to the skillet
- Cover and cook until beans are tender and sauce has thickened, about 3 to 5 minutes
- Return chicken to skillet and toss to coat.
- Serve over hot rice.
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General Tso Chicken Recipe
Ingredients
- 3 chicken breast boneless, skinless, cut into one inch pieces
- 1/4 cup cornstarch
- 1 lb green beans snow peas, or asparagus trimmed and halved crosswise
- 4 tsp garlic minced
- 1 tsp fresh ginger minced
- 3 Tbsp light-brown sugar
- 2 Tbsp Soy Sauce
- 1/2 – 1 tsp red-pepper flakes depending on amount of heat you want.
- 2 large egg whites
- Salt & Pepper
- 2 Tablespoons vegetable oil
Instructions
- 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
- 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
Nutrition Facts:
Christa says
I made this tonight and it was just like my favorite restaurant. Easy to prepare and not too many ingredients. I didnt have ginger and threw in some mushrooms. Thanks so much.
Catherine says
Easy and delicious!!!!!! Such good leftovers too! I added a little lime juice to bring down the heat and it added a nice flavor!
Diane says
Why is chicken listed twice in the recipe-at the beginning and toward the bottom?