General Tso's Chicken Recipe

General Tso's Chicken is an easy homemade version of the takeout favorite with tender chicken coated in a sweet, tangy and slightly spicy sauce.

Course Main Course, Main Dish

Cuisine Chinese

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 349kcal

Author Leigh Anne Wilkes

Equipment

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

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. Set aside.
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

Notes

Cut the Chicken Evenly. Cut your chicken into similar-sized, bite-size pieces so everything cooks at the same rate. Avoid overcrowding the pan so the chicken cooks evenly.
Have Everything Ready to Go. Stir fry recipes move quickly! Measure and prep the chicken, vegetables, garlic, ginger, and sauce ingredients before you start cooking. Once the pan is hot, you’ll be glad everything is ready.
Adjust the Spice Level. Red pepper flakes provide the heat in this General Tso’s Chicken recipe. Use less for a mild version or add extra if you like things spicy. Start with less—you can always add more!
Use Fresh Ginger and Garlic. Fresh ginger and garlic make a big difference in the flavor of the sauce. For the best homemade General Tso’s Chicken, I prefer them over dried or powdered versions.
Cook the Vegetables Until Crisp-Tender. Whether you use green beans, broccoli, snow peas, asparagus, or another favorite vegetable, don’t overcook them. You want them tender but still slightly crisp for a nice contrast with the chicken.
Don’t Overcook the Chicken. Chicken breast can dry out quickly, especially when cut into small pieces. Cook it just until it reaches 165°F, then combine it with the sauce.
Let the Sauce Thicken. Give the General Tso sauce a few minutes in the pan to simmer and thicken. You want it thick enough to coat the chicken rather than pool at the bottom of the pan.
Serve It Right Away. General Tso’s Chicken is best served hot, right after the chicken and vegetables have been tossed with the sauce. Serve it over steamed white or brown rice and garnish with sliced green onions or sesame seeds if desires.

Nutrition