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how to make general tso's chicken

Release time:2018-12-30
How to Make General Tso's Chicken on the Grill Recipe

This fun twist on barbecue chicken borrows flavors from a Chinese takeout favorite. We grill the chicken without any of the glazy sauce brushed on because you would lose all subtlety in the sauce if it were to char on the grill. The sauce gets its translucent sheen from neutral-flavored light corn syrup (not to be confused with high fructose corn syrup); you could substitute honey, brown rice syrup, or Lyle’s Golden Syrup—just know that the sauce will be a darker color and will take on the flavor of the sweetener.


General Tso's Chicken

General Tso's Chicken


HomeRecipesRecipes by Course »AppetizersBreakfast & BrunchDessertDrinksLunchDinner RecipesSidesSaladSnacksSoupSpiralizerRecipes by Ingredient »BeefChicken RecipesFishGrains and LegumesLambPastaPorkSeafoodTurkeyRecipes by Season »SpringSummerFallWinterHoliday RecipesBrowse All RecipesRecipe IndexSpecial DietsWeight Watchers Smart PointsWhole 30 RecipesKeto RecipesPaleoGluten FreeVegetarian MealsLow CarbSlow Cooker RecipesFreezer FriendlyKid FriendlyUnder 30 MinutesWeight Watchers Points PlusTravelMeal PlansCookbooksCookbooksCookbook IndexOur HomeSuccess StoriesGeneral Tso’s Chicken5 Freestyle Points 252 Calories This lighter General Tso’s Chicken is made with chunks of white meat chicken breast, lightly wok sautéed with an easy, healthier stir-fry sauce, and less than half the calories than if you ordered take-out! General Tso’s ChickenGeneral Tso’s chicken is a sweet, deep-fried chicken dish that is served in North American Chinese restaurants. This healthier lightened up version is wok sautéed instead of deep fried, and made without all the added sugar used in most restaurants. Guys, I love making Chinese food at home because I have more control of what’s going into it. I’ve done so many take-out makeovers like Orange Chicken, Pepper Steak, and Cauliflower Fried Rice, so it’s hard to believe I haven’t posted a General Tso’s yet! A plate of take-out General Tso’s chicken is usually made with deep fried chicken thighs and lots of sugar. A plate can easily set you back over 1000 calories! Swapping dark meat for white meat, lightly wok sauteeing in place of deep frying, and cutting out the extra sugar since hoisin is sweet enough worked out great. Finally, I served this over cauliflower rice, but brown rice would also work. General Tso’s Chicken VariationsIf you like a sweeter sauce, you can add 1 tablespoon sugar in the sauce.To make this hot, add 6 whole dried red chilies while stir frying the chicken.Add a little orange zest to brighten the dish up.If a sweeter sauce is a must for you, add 1 tablespoon of honeyHow To Make a Healthier General Tsos Chicken  If you make it, I would love to hear what you think! Please come back and leave a comment, or share and tag me! For more Chicken Recipesclick here! Print Recipe5 5 / 5(106 Reviews) Did you make this recipe? Leave a review »General Tso's Chicken 5 Freestyle Points 252 caloriesTotal Time:20 minutes This lighter General Tso’s Chicken is made with chunks of white meat chicken breast, lightly wok sautéed with an easy, healthier stir-fry sauce, and more than half the calories than if you ordered take-out! Ingredients:1 pound boneless, skinless chicken breast, cut into bite-size pieces¼ cup reduced sodium soy sauce, divided*¼ cup cornstarch, divided1 large egg white1 (1-inch) piece peeled fresh ginger2 cloves garlic2 medium scallions, whites and greens separated1 cup reduced sodium chicken broth1 teaspoon sriracha sauce, plus more for serving3 tablespoons hoisin*1 tablespoon plus 1 teaspoon toasted sesame oilsesame seeds, for garnishDirections:In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds. Serve immediately with extra sriracha, if desired.*Check labels for gluten-free. Nutrition InformationYield: 4 Servings, Serving Size: 3/4 cup Amount Per Serving:Freestyle Points: 5Points +: 7Calories: 252 caloriesTotal Fat: 8gSaturated Fat: 1.5gCholesterol: 73mgSodium: 1038mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 27g All images and text ©Gina Homolka for Skinnytaste 5 SPAsian Inspired RecipesChicken RecipesDinner RecipesEgg Free RecipesHigh ProteinRecipesposted April 4, 2018 by Gina 242 Comments »Don’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox: You May Also Like: Spicy Shrimp with Chilies and GarlicPasta with Butternut Squash Sauce, Spicy Sausage and Baby SpinachLatin Yellow Rice242 comments Leave a Comment »Comment navigation« Older CommentsVanessa — April 13, 2018 @ 5:29 pmReplyThis was delicious! Added a touch more sriracha for our tastes. The leftovers were even better. Rating: 5 MGinGside — April 13, 2018 @ 7:04 pmReplyMade this tonight for dinner, sooo great. To me the flavor was not even close  to General Tso, but who cares, it was so good. I stir fried broccoli and red peppers to round out the meal, and added then back at the end with the last batch of chicken to be coated in the sauce. The sauce was perfect and abundant  Will definitely make this again.  Rating: 5 cljd — April 14, 2018 @ 10:38 amReplyAgain… as always…. this was amazing. Thank you, Gina. Love the crispy coating on the chicken. The sauce was divine. This felt like an indugence but fit right in with my points for the day. Served it over cauliflower rice. How do you do it? Every single recipe is instantly declared a family favorite! I feel I will be making this one often. And fortunately I doubled the recipe so I can have it again for lunch today! Rating: 5 Pat— April 14, 2018 @ 6:13 pmReplyOMG!!This is so good!!. You have to try this. Rating: 5 Tiffany — April 14, 2018 @ 6:14 pmReplyMy husband and I just sat down for dinner and he let out a shout of amazement – he thinks this is the best recipe yet! Rating: 5 Nancy Stauch — April 15, 2018 @ 10:19 amReplyHave you stopped including the original points value for your recipes? Gina — April 17, 2018 @ 2:01 pmReplyOnly freestyle points and points plus are included. Anna Rose — April 15, 2018 @ 5:59 pmReplyMade this tonight and it was delicious! Left out the siracha because we have family members that can’t handle the spice, but making again next week with the siracha. Thank you Gina for coming up with this; it’s been over a year since I’ve had Chinese food! Rating: 5 Sellers Kennington — April 16, 2018 @ 11:54 amReplyHey! Is there something that could replace the hoisin sauce? I know coconut aminos can replace soy sauce. I am deathly allergic to any soy, and hoisin has soy bean in it. Thanks!! Cheryl — April 16, 2018 @ 2:57 pmReplyMade this with shrimp instead of chicken and added the honey as suggested. Otherwise, made strictly according to the recioe. . Wow, it was fantastic! Hubby said I can serve this one in my Weight Watchers’ restaurant (which is code at our house for something he would love to eat often even though he’s not watching his weight). Rating: 5 Kate — April 16, 2018 @ 5:43 pmReplyI made this and loved it. Super easy. Sprinkling the sesame seeds gives a nice extra little crunch. I’m not the greatest cook so I was super proud of this one. Rating: 5 Sheeba— April 17, 2018 @ 6:18 amReplyLooks delicious and simple! Thanks for sharing!! Erin — April 17, 2018 @ 8:03 amReplyI didn’t have the scallions or hoisin but otherwise made per the recipe and both my husband and I loved it! Rating: 4 Sellers kennington — September 2, 2018 @ 7:45 pmReplyGood to know it still tastes yummy without hoisin! Thanks for sharing! Monica — April 17, 2018 @ 10:09 amReplyI would love to make this but have a question. I do not like ginger and wondered if I left it out would it really change the flavor? When you order from a restaurant, I’m guessing they use the ginger and I don’t even know it. So should I just give in and use it? Thank you. Gina — April 17, 2018 @ 10:23 amReplyI am sure you can leave it out if you dont like it! Staci — April 17, 2018 @ 10:43 amReplyThis is great! Teen boys loved it and even liked the leftovers next day. Rating: 5 Ashley — April 17, 2018 @ 5:10 pmReplyCan this sub flour for cornstarch? I forgot to buy!! Gabi — April 17, 2018 @ 9:53 pmReplyLoved this dish.  Made it after a long day at work because it was super easy and super delicious. Rating: 5 Emily Mathews — April 18, 2018 @ 7:11 amReplyGreat recipe! I adapted it to our family, as I usually do with your recipes. It is a testament to your recipes that even with a few adjustments it still makes an excellent meal! I didn’t have cornstarch so I used almond meal instead. I will make it again and tweak the sodium…it was very salty, but I think that’s the broth I used. Rating: 3 Josie — April 18, 2018 @ 6:45 pmReplyThis stuck to my wok horribly using the recommended amount of sesame oil. Usually all these recipes are great but so disappointed.  Cathy Khoury — April 18, 2018 @ 7:10 pmReplyI tried making this tonight and everything stuck to my pan! so the chicken isn’t crispy at all any tips to avoid this? This seems to be a constant issue with me. Jac — May 13, 2018 @ 7:23 amReplyHi, your pan should be hot(at medium heat) before putting in the chicken. Sarah — April 18, 2018 @ 11:29 pmReplyI made this tonight with the skinny taste cauliflower fried rice, and my husband and I loved it.  It was a bit of work doing the cauliflower fried rice with it.  But I’m sure I will make it again.  Thanks! Kelly — April 19, 2018 @ 10:04 amReplyIf I do not have a wok, what kitchen instrument do you recommend? Aly — April 20, 2018 @ 6:22 pmReplyWondering the same thing!! Jac — May 13, 2018 @ 7:25 amReplyHi, you can use a stainless steel pot or pan. Beth — April 19, 2018 @ 11:59 amReplyAbsolutely delicious. One of our new favorites. Rating: 5 HenC — April 19, 2018 @ 12:48 pmReplyJust made this for lunch.  Fantastic and flavorful.  Another keeper.  Rating: 5 Jennifer — April 19, 2018 @ 6:11 pmReplyJust made this and it was a hit! Left the sauce separate for picky eaters, and added a bit of honey for sweetness! The cornstarch and egg white make a nice coating for the chicken and really seal the juices in. Tasted like real Chinese take-out!! Rating: 5 Donna— April 21, 2018 @ 8:20 amReplyMade this for dinner, and would not make it again, it was not worth the mess.  Rating: 1 Tiffany— April 21, 2018 @ 8:54 amReplyHas anyone tried this in an air fryer? Recipe looks great (as always) Allison — April 30, 2018 @ 5:59 pmReplyI saw your comment the other day and decided to try it…not sure I would recommend an air fryer for this. I used Gina’s air fryer chicken nugget recipe as a starting point (400 deg, 8 min, flip/shake after 4). The chicken came out cooked and yummy, but they are so wet going in that they stick to the basket pretty bad. Still had to do 2 batches and just not worth the extra hassle. Maybe you would have better luck.  Baxter— April 22, 2018 @ 8:18 amReplyMade this dish and it was full of flavour. The family loved it. Kristen OConnor — April 24, 2018 @ 8:15 amReplyI made this last night and it was FABULOUS! I love being able to eat guilt free Chinese food ? Rating: 5 Elizabeth Higgins — April 24, 2018 @ 8:31 amReplyWith chicken, nothing could go wrong! Thank you for sharing this recipe, Gina! I really liked the fact that you provided options on how to go with the recipe – which is really suitable for any occasion we might be serving this for. I love spicy foods so I’m thinking of making the hot version of this one. I can’t wait to make these myself! Rating: 5 Felix — April 24, 2018 @ 7:53 pmReplyI made this for the first time tonight and it was DELICIOUS! Served over cauliflower rice. It’s a winner in our house! Rating: 5 Naomi Robles — April 25, 2018 @ 7:15 amReplyI”ve made this twice and love, love it.  Pat Brown — May 2, 2018 @ 6:44 amReplyI made this last night and it was delicious. Serving size was accurate. I had stopped eating Chinese foodbecause it bothered me afterward.  This was perfect.  Thank you, Gina. Rating: 5 Liz — May 8, 2018 @ 5:30 pmReplyThis was absolutely delicious. I’ve not made one thing yet from the cookbook or this site that wasn’t great. Thank you! Rating: 5 Gina — May 8, 2018 @ 8:01 pmReplyThanks Liz! Lisa Sheridan — May 9, 2018 @ 11:01 amReplyTotally delicious. Followed recipe exactly. Made a few times and turns out perfect every time . Taste and smells amazing. Looks exactly like Gina’s photo. Love this recipe. Rating: 5 Julie— May 9, 2018 @ 11:16 amReplyI would not make this chicken again.  I thought it had no taste at all!  I was very disappointed!   Anna McAllister — May 9, 2018 @ 11:18 pmReplyAbsolutely delicious, so much that it seems to good to be true! I also added broccoli florets and diced red pepper—stir fried them with a bit of sauce for a few minutes before adding the cooked chicken and the rest of the sauce. Yum!  Rating: 5 Theresa — May 14, 2018 @ 7:28 pmReplyThis was amazing.  Not entirely the same taste as the General’s— much better! (I find General Tso’s chicken to be cloying no matter where I get it.) Went fab with cauliflower rice! Thanks so much for the recipe! Rating: 5 lynnie — May 16, 2018 @ 10:58 pmReplyDelicious!  Easy-to-follow directions.  Marinated cut-up chicken overnight.  Added 1 teaspoon honey to the sauce.  Served with oven-baked cauliflower fried rice and pan roated broccoli.   Rating: 5 Julie — May 22, 2018 @ 10:28 amReplyHusband and both my kids loved it!  Hard to find a meal that does that!  And it was easy too!  Love your recipes!!! Rating: 5 Gina — May 22, 2018 @ 11:20 amReplyThanks Julie! Cindy — May 22, 2018 @ 7:01 pmReplyGina, I have been following you for a little while now and have made quite a few of your recipes and we have enjoyed all of them. This one was by far my husband’s favorite. He can’t stop raving about it! Thank you for all your hard work in creating healthy recipes, we will be purchasing your cookbooks soon. Can’t wait to try more recipes. We are hooked. Rating: 5 Gina — May 23, 2018 @ 4:09 pmReplyAww thanks Cindy! Vici — June 4, 2018 @ 10:33 amReplyAny substitution options for Hoisin sauce? They are generally processed with fish sauce or in a factory that also processed fish/shellfish. Always wanted to make something like this but that’s been my biggest deterrent. Grace — June 22, 2018 @ 9:38 amReplyVICI – I haven’t tried this yet, but plan on making w/ this tonight. I am using Coconut Amino instead of soy sauce also. Jenny Jones — June 4, 2018 @ 11:41 pmReplyDelicious meal. I’m always trying out new recipes & healthy ones. This was simple to make & didn’t fail on taste. I’d add bit more heat. But that’s me. The chicken was soft just like I remember from a take out version which has been years and years since I had one. Definitely be making this again Made the cauliflower fried rice to go with it  Rating: 5 Becky — June 5, 2018 @ 7:51 amReplyI got TWO fist bumps from my husband while we were eating last night. Super high praise from a ridiculously picky eater! I had more chicken than the recipe called for so I doubled it on a hunch that it would be great. We’re both sooooooo glad for leftovers!!!! Rating: 5 Astoxpepper — July 2, 2018 @ 9:14 amReplyWau!!!! Im absolutely in love with this recipe my husband and i were really amazed. Thank you so much! I will make it again for my friends. Rating: 5 Dorit Coish — July 8, 2018 @ 11:03 amReplyIs there something you can sub for the egg white? Emily — July 9, 2018 @ 11:16 amReplyThis is a winner! The picky boyfriend immediately asked that we incorporate this one into the rotation more often. So good! Took a little longer than expected, but I loved it. Served with cauliflower rice and it was great! Rating: 5 Vera — July 12, 2018 @ 4:12 pmReplyThis was really yummy!  I couldn’t get mine crispy at all and am not quite sure what I did wrong.  If anyone had a suggestion for that I’d appreciate it.  It didn’t taste much like sesame chicken, but the flavors were delicious and it did satisfy my Chinese food urges!It also took me an hour and 20 minutes instead I 20 minutes… Rating: 5 Angela — July 19, 2018 @ 6:02 pmReplyThis is delicious! Thanks! Rating: 5 Elisabeth — July 20, 2018 @ 6:59 pmReplyAs always, delicious! I had to add a little sesame oil, as it was sticking in the pan. Other than that, amazing! Rating: 5 Brittany — July 24, 2018 @ 11:37 amReplyHi Gina, Could this be done in the isntant pot? Use the saute to brown the chicken then add sauce and high pressure for 8-10 minutes? Or would the sauce not be the right consistency without putting it together on the stove on low heat? Can’t wait to try it either way! Thanks!! Barb — July 31, 2018 @ 5:38 amReplyAmazing!    Really tasty,   Added Bermuda onion and fresh broccoli with the leftovers  the second night .Terrific recipe and easy instructions.    Thanks  Rating: 5 Alana Foster — July 31, 2018 @ 12:56 pmReplyThis is one of the best stirfry recipes I’ve ever made! So much flavor! I subbed chicken thighs for breast and YUMMO! Rating: 5 Terri — August 5, 2018 @ 2:03 pmReplyDelicious! Whole family loved it, great compliment when hubby says put in the rotation. Thanks for a great recipe!  Rating: 5 Samantha Harrison — August 6, 2018 @ 8:11 pmReplyThis recipe is excellent.  I accidentally put double the amount of chicken when I cooked it.  But it was perfect.  My husband, who is an avid, General Tso lover, thought it was wonderful.  So this will be a favorite in our house.  He actually posted it on his Facebook page.  Thank you so much. Rating: 5 Shondra — August 8, 2018 @ 8:26 pmReplyI tried twice and my pan is hotter than hot and i even used more oil the second time.  Both times it was a sticky mess. All of them he coating comes off while cooking. And i don’t know about anyone else’s wok but mine is a bowl shape so iI have to stir it. Rating: 1 Gina — August 11, 2018 @ 2:38 pmReplyDid you use a nonstick pan? Tammie — October 7, 2018 @ 8:55 pmReplyIt helps to let the chicken sit and cook for a few minutes. It “lets go” of the pan better when it’s done cooking. If it’s sticking, it’s generally not done yet. MrsNichols — August 14, 2018 @ 5:34 pmReplyI love General’s chicken when we get takeout, but we don’t usually do it, knowing how much sodium is in it and how unhealthy it can be. This recipe was so good! I will be making this again for sure. A new favorite, thank you! Rating: 5 Alexandra Morton — August 21, 2018 @ 7:02 pmReplySo I’m making this currently and the chicken is sticking SO BADLY. Help!  Tammie — October 7, 2018 @ 8:54 pmReplyIt helps to let the chicken sit in the pan and cook for a few minutes before trying to flip/turn. Many times meat will “let go” when it’s cooked and ready. If it’s not coming up easily, it’s not done yet. Lourdes — August 22, 2018 @ 9:49 amReplyIs there a substitute for hoisin sauce? Cannot find it in supermarkets in Puerto Rico. Thanks! Gina — August 22, 2018 @ 11:59 amReplyIf you google, you can find recipes Tammie — October 7, 2018 @ 8:53 pmReplyOther comments have said it still tastes great without the hoisin sauce. Elisa — August 22, 2018 @ 1:42 pmReplyThis was tasty, but didn’t totally turn out like in the pics. I substituted coconut aminos for the soy, including the hoisin (did a combo of honey and coconut aminos to sub) and suspect that’s why I had issues getting the sauce to thicken. That said, the sauce is amazing and I would totally make a batch to use in stir fries. Served over cauliflower rice and it was very satisfying.  Rating: 4 Simon Murphy — August 25, 2018 @ 3:12 amReplyMade it last night and very tasty Rating: 5 Kate — September 17, 2018 @ 1:28 pmReplyI LOVE this recipe! It is one of my favorites and I make it almost every week. I like to use shredded chicken breast & add zucchini noodles to the sauce while it is cooking. So filling, so delicious and so low on points! Rating: 5 Janis — September 20, 2018 @ 7:39 pmReplyMade this for dinner tonight and thoroughly enjoyed it over sauteed, shredded cabbage. Haven’t had Chinese food in over 8 months so this was a real treat. I’ll probably make again soon using broccoli. I’m so happy to find you and your recipes! Rating: 5 Karen Jane — September 21, 2018 @ 10:29 amReplyThis was GOOD, albeit a little saltier than I like. I think i”d cut down on the soy sauce a little next time. I did add a tbsp of honey, my son thought it could have used a bit more. It was amazing how the chicken crisped up with the egg white coating! All around this was a great dish and everyone liked it. Rating: 4 Dustin — October 6, 2018 @ 7:20 pmReplyMade this for dinner tonight. It was great — although the sauce tasted more like spicy cashew chicken then G Tsos.e Rating: 4 Tammie — October 7, 2018 @ 8:51 pmReplySo good! I added broccoli for an extra serving of veggies, and there was plenty of sauce to cover all. Rating: 5 Terry — October 9, 2018 @ 6:10 pmReplyJust made this tonight. No added sugar and it was delicious! Rating: 5 Linda Meagher Robinson — October 12, 2018 @ 9:57 pmReplyThis was delicious. A hit with the kids and the husby. Thanks so much! Rating: 4 Iris — October 15, 2018 @ 11:17 amReplyOur family loves chinese but one of my children is allergic to sesame.  What can I sub for sesame oil in asian recipes? Margarita — October 22, 2018 @ 7:41 pmReplySo amazing.  Not a scrap left! Rating: 5 Dani — October 28, 2018 @ 2:34 pmReplyI loved it! My boyfriend asked me to start making more Asian recipes after eating this Rating: 5 Sarah — November 10, 2018 @ 10:15 amReplyI find that make this in an extra wide skillet on high works best. Most stoves in people’s homes don’t put out a high enough BTU and aren’t designed to be used with a wok. If the wok can’t get hot enough it is going to stick. America’s test kitchen talks about this with some of their asian stir fry recipes. Also, as others have said its best not to stir the meat until it is cooked. If its still sticking its probably not ready yet. For those asking about hoison its kind of a sweet umami “meaty” type flavor. My jar of hoison from the Asian supermarket has ingredients Sugar, water, venegar, soy bean, salt, wheat flour, garlic, seasame oil, chili, spices. I would try making a sauce using those ingredients. Jen — November 15, 2018 @ 6:13 pmReplyThought the bad reviews were going to be wrong based on all the good ones, but I was not a fan of this.  Weird flavor and texture. The amount of ginger to use was a little unclear and think I used too much, which may have been part of the problem.  Rating: 2 Lynn Donker — November 26, 2018 @ 6:09 pmReplyAbsolutely yummy had it with cauliflower rice yum!! Rating: 4 Sarah Pellon — December 10, 2018 @ 12:58 pmReplyCan you do this recipe in the Insta Pot. If so, how would you proceed Rating: 5 Comment navigation« Older CommentsLeave a Reply Cancel replyYour email address will not be published. Required fields are marked * Comment Did you make this recipe? Rate it: Name * Email * Website By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. This information will not be used for any purpose other than enabling you to post a comment. * Post navigationPrevious post:Carrot Ginger SoupNext post:Teriyaki Chicken and Asparagus Stir-FryRecipe Key:Vegetarian MealsGluten FreeUnder 30 MinutesFreezer FriendlyPaleoSlow Cooker RecipesLow CarbKid FriendlyDairy FreePressure Cooker RecipesWhole 30 RecipesKeto Recipesbrowse recipes by Weight Watchers Smart Points Welcome!Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). More About Me » Get Your Copies Today!Order Now On: Amazon/ Barnes & Noble/ Indiebound/ TargetOrder Now On: Amazon/ Barnes & Noble/ Indiebound/ TargetOrder Now On: Amazon/ Barnes & Noble/ Indiebound/ iBooks Order Now On: Target/ Barnes & Noble/ Amazon View Meal Plans »Don’t Miss A Recipe!Get recipes & exclusive content via email:   Yes! 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Easy General Tso's Chicken Recipe

Easy General Tso's Chicken Recipe


Jump to Recipe This post may contain affiliate links. Read my disclosure policy here. General Tso’s Chicken is a favorite Chinese food takeout choice that is sweet and slightly spicy with a kick from garlic and ginger. General Tso’s Chicken was one of my favorite college days late night Chinese food delivery orders. The spicier, zestier less popular cousin to the ever popular Orange Chicken, General Tso’s Chicken is a fantastic option when you’re looking to change up your Chinese food routine. General Tso’s Chicken can sometimes have recipes that are really complicated and with many different breading steps. I eliminated them going to a simple cornstarch coating, but you can definitely do a thicker typical breading if you would like, like I did in my Orange Chicken recipe. Also, the addition of the hoisin sauce may seem small and you may want to skip it because it isn’t a normal pantry item unless you are used to doing Asian cooking, but the flavor is that specific General Tso’s Chicken flavor that you’ll miss without it. Looking for some other Chinese food takeout options for dinner? Well aside from the long list of Panda Express menu items on the site, here is a list of delicious meals waiting to be made! CPK Kung Pao Chicken SpaghettiCPK Thai Chicken Peanut PastaClassic Chow MeinCrab Rangoon Pizza with Sweet and Sour DrizzleLight Crispy Chinese Chicken SaladKorean Ground Beef Egg RollsGarlic Hunan BeefSpicy Tangerine Beef with Carrot RibbonsPF Chang’s Orange Peel Chicken Some quick notes about the ingredients in the recipe: It can be tempting to swap out items, like white wine vinegar for rice vinegar. Every time you make a substitution it is going to taste less like what you remember ordering out. Rice vinegar is a pretty inexpensive vinegar in the grocery store and an amazing flavor boost for salads as well as many Asian recipes. You won’t regret the purchase.Hoisin sauceis one of my favorite (and I really mean favorite) Asian pantry item. It has an awesome depth of flavor and is sometimes referred to as Asian BBQ sauce. You’ll immediately recognize the flavor when you try it and the one bottle will make many delicious dishes. Don’t skip it.Sesame seeds, you may see me using them as a garnish on a lot of my Asian dishes, this is because presentation counts. I know you probably think “oh man I’m just tired and ready to eat the second I am done cooking” but believe me when I tell you that a little sprinkling of sesame seeds, chopped chives or even red chili pepper will instantly add flair to your meal.


Slow Cooker General Tso's Chicken

Slow Cooker General Tso's Chicken


Super Easy Slow Cooker General Tso’s Chicken. Way better (and healthier) than takeout! General Tso’s Chicken is my all time favorite take out dish. It’s my go to whenever I order Chinese takeout. I like my General Tso’s Chicken extra saucy so I made sure to add lots of sauce to the chicken. A lot of the sauce does dissolve as it’s cooked and gets super thick thanks to the cornstarch coated chicken. This recipe is also a lot healthier than takeout General Tso’s Chicken. There is no deep frying in this recipe just a little oil to sauté the chicken. OUR LATEST RECIPES


Healthier General Tso's Chicken

Healthier General Tso's Chicken


Healthier General Tso’s ChickenPosted By nutmegnanny on March 10, 2016This healthier General Tso’s chicken is a quick and easy meal for your weeknight rush. No breading or frying and made with a flavor packed homemade sauce. It’s the perfect balance of heat and sweet. Plus it’s ready in just 25 minutes! My husband and I always pick a show to watch at night while we are winding down. For years we have been switching back and forth between Parks and Recreation and 30 Rock. I have watched both of those shows so many times I could (and probably do) quote them in my sleep. I slip funny little one liners into conversations as if other sane people actually remember jokes from episodes that aired 6 years ago. Well, my husband said he was tired of our usual shows so he said we should re-watch The Office. Here is the thing – I freaking LOVED The Office. I loved it so much I still talk about it like it’s on TV and that people actually care. BUT I never finished the show. After Michael left I just couldn’t get into the show. I was too emotionally attached to a fictional character. We are now on season 5 so I guess Michael will be leaving soon and I’ll finally finish the show. It better not suck. So while I’m worried about how The Office will end (yes, it’s still not been spoiled for me) I’m not really worried about dinner. This healthier General Tso’s chicken is 100% in my rotation and it ROCKS! It’s made in only 25 minutes and it puts that gross take-out version to shame. It’s a little bit healthier for you since I cut out the breading and the frying and instead opted for just plain chicken breast. Once it goes into that sauce you don’t need all that breading anyway – am I right? The sweetness can be adjusted to your personal preference. I liked it at 3 tablespoons but I think my husband would have preferred just a tad sweeter. Little changes like that are always doable and what makes cooking at home worth it. If I order out and my General Tso’s is too sweet I’m pretty much shit out of luck. If I make it at home I can adjust all my flavors from sweet to heat. I like to serve this over some rice with a big side of green vegetables. It’s super filling and won’t have doing the whole take-out questioning of “what did they put in this?”


General Tso's Chicken

General Tso's Chicken


You are here:Home /  Recipes /  Chinese Recipes /  General Tso’s ChickenGeneral Tso’s ChickenMay 21, 2018 110 CommentsScroll Down for Recipe General Tso's chicken - BEST and easiest General Tso's Chicken recipe ever. SO delicious and much better and healthier than Chinese takeout! General Tso’s ChickenGeneral Tso’s Chicken (also called General Tso Chicken) is one of the most requested Chinese recipesfrom my readers. Like other popular Chinese dishes here in the United States, you can’t miss it if you love Chinese food. It’s always served at Chinese buffet; it’s also a very popular Chinese takeout item. Many don’t even dare ask “How to make General Tso Chicken?” because they assume it’s difficult. But the good new is that it’s really not that hard to make at home. Who is General Tso’s?General Tso’s Chicken originated from Hunan, China, but from what I read, there was a brave Chinese general by the name of General Tso and he loved this chicken dish. However, this is largely a US or western reference. In any case, the authentic recipe of General Tso’s chicken always calls for some dried red chilies—an important ingredient in Hunan cooking and this recipe is mildly spicy. Chinese rice vinegar also plays a vital role in lending the bold vinegary note to the dish. How Do You Make General Tso’s Chicken?Coat the chicken generously with the cornstarch. Deep fry the chicken until they turn light brown. Stir fry the minced ginger, garlic, and dried chilies and pour the General Tso’s Chicken sauce and cook until the sauce thickens. Try my General Tso’s Chicken recipe and you will never need another takeout again! Other Recipes You Might LikeSweet and Sour ChickenKung Pao ChickenChow MeinBeef and BroccoliScroll Down for RecipeRecipe Pairing IdeasBeef and Broccoli RecipeChinese Fried RiceHoney Walnut ShrimpMore Delicious RecipesSoy Sauce ChickenLemongrass Chicken Soy Sauce RamenMandarin ChickenClick Here to Pin This Recipe SUBSCRIBE AND NEVER MISS A RECIPELatest Giveaways: Enter to WinOster® HEATSOFT Hand Mixer GiveawaySnuk Foods $75 Gift Card GiveawayMicroplane Kitchen Essentials GiveawayAmazon $100 Gift Card GiveawayLatest Recipes:Best New Year's Eve RecipesCrispy Garlic Sauteed Brussels SproutsBroiled Shrimp with Garlic ButterCheesy Baked TortelliniSUBSCRIBE TO RASA MALAYSIA NEWSLETTERAND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook| Instagram| Pinterest| Twitterfor new recipes, giveawaysand more. IMPORTANT:All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to //rasamalaysia.com/general-tsos-chicken/. Thank you very much! RECIPE INDEX+1306Pin78KShare3KTweet82K Shares JOIN RASA MALAYSIA INSIDERS ON FACEBOOK4.25 from 8 votes PrintGeneral Tso's Chicken RecipeGeneral Tso's chicken - BEST and easiest General Tso's Chicken ever. SO delicious and much better and healthier than Chinese takeout! Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 2 Calories 554 kcalIngredientsIngredients: 10 oz boneless skinless chicken meat thigh or breast, cut into bite-sized pieces 1/2 tablespoon Shaoxing winePinch of salt 1/3 cup corn starch Oil for deep frying 1 1/2 tablespoons oil 3 slices peeled ginger finely minced 1 clove garlic finely minced 4-5 dried red chiles rinsed and seeded 2 stalks scallion white-part only, cut into 1-inch lengthsSauce: 2 1/2 - 3 tablespoons Chinese rice vinegar2 1/2 tablespoons soy sauce1/2 tablespoon dark soy sauce1 teaspoon Hoisin sauce1/4 cup water 2 1/2 tablespoons sugar 1/2 tablespoon Shaoxing Wine1 scant tablespoon cornstarchInstructionsMarinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.Nutrition FactsGeneral Tso's Chicken Recipe Amount Per Serving (2 g) Calories 554 Calories from Fat 252 % Daily Value* Total Fat 28g 43% Saturated Fat 3g 15% Cholesterol 81mg 27% Sodium 1711mg 71% Total Carbohydrates 46g 15% Dietary Fiber 1g 4% Sugars 18g Protein 31g 62%* Percent Daily Values are based on a 2000 calorie diet.Trending Now Soy-Glazed Chicken Honey Sriracha Scallops Teriyaki Chicken Meatballs Hot and Sour Soup Thai Sweet Chili Chicken 110 COMMENTS... read them below or add oneSimon Chen via Facebook July 18, 2011 at 2:19 PM ooooooooohhhhhhh… (o.O) ReplyKara July 18, 2011 at 2:35 PM I love the general tso’s chicken. Can I use rice wine vinegar for the recipe? I don’t have chinese rice vinegar. ReplyDewi Kanary July 21, 2011 at 7:04 PM Hi Kara, I used rice wine vinegar and I only cooked this once so I couldn’t make any comparison yet, I thought it tasted good sweeter than general tso from chinese restaurant. ReplyRasa Malaysia July 21, 2011 at 7:19 PM The Chinese rice vinegar is very sour, so the sugar is to balance off the sourness. Rice wine vinegar is not as sharp in taste. You can reduce the sugar next time. ReplyLisa R September 22, 2014 at 6:41 AM can you get Shaoxing Wine in supermarkets? I used to have a pan hammered wok that I bought off an informercial once but lost it when we moved. Can you recommend a good one to buy? One problem…I used to have a gas stove now I have an electric glass top stove so there is no flame, please let me know if u can help…thanks so much sibabe64 at ptd dot net ReplyRasa Malaysia September 22, 2014 at 12:04 PM I buy my wok from Chinatown and there is really no brand. ReplyEd November 14, 2014 at 8:55 AM Lisa, you can purchase a butane wok burner at any Asian food store for under $20. I recently purchased a second burner at a local Dallas Asian market for $13. The butane cans are also available at most Asian markets as well. I’ve included a link to what I’m referring to below. As for the wok, you find authentic woks at any larger Asian market as well. Moral of this story, you should be shopping an an Asian market. Enjoy! http://www.webstaurantstore.com/portable-gas-stove-butane-burner-with-1-range-and-auto-shut-off-9560-btu/472PC1113.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CKrQkfPG-sECFQwSMgodXgEAOA ReplyMichelle Vera via Facebook July 18, 2011 at 2:54 PM This sounds great. Defintely making it sometime this week! Thanks Rasa. Replymanda July 18, 2011 at 3:06 PM The ingredient list calls for chicken, but the recipe says shrimp? Is this interchangeable? ReplyRasa Malaysia July 18, 2011 at 5:12 PM Hi Manda, sorry, it was a typo, chicken not shrimp. Replymanoj subedi July 29, 2013 at 8:51 AM chicken not shrimp. ReplyVeronica Torrez via Facebook July 18, 2011 at 3:29 PM I think i’ll make that next week. This weeks menu is already planned. ReplyMartin Hicks via Facebook July 18, 2011 at 5:51 PM I have been making a version of General Tsos but defintely going to try this one. ReplyMartin Hicks via Facebook July 18, 2011 at 5:51 PM I have been making a version of General Tsos but defintely going to try this one. ReplyFern July 18, 2011 at 6:04 PM Awesome! I was just wondering how to make this dish as I can’t remember how it tastes like…thanks so much for the recipe! Looks great! ReplyDarren Tran July 18, 2011 at 7:07 PM *stomach rumbles* Looks great! ReplyAsiya July 18, 2011 at 7:34 PM This looks so yummy!! Would it be a huge difference if I left out the wine (we don’t consume alcohol) and substituted regular soya sauce for the dark? ReplyBill January 28, 2013 at 6:42 AM You need not be concened about alcohol in this or any heated dish. Alcohol has a low boiling point (173 degrees F) so when it’s used in a dish whose preparation involves boiling, the alcohol is gone long before it’s eaten. ReplyWinifredrose Gumal via Facebook July 18, 2011 at 9:52 PM Ya.i hv done this too.but i would definetly try this version of yrs.tnks for sharing ReplyDarryl Snow July 18, 2011 at 10:47 PM I’ve never eaten US-Chinese I don’t think so I’m not sure about General Tso’s Chicken. From the looks of the picture and the ingredients list though I’d say it’s closer to Gong Bao Chicken here in China. (Kung Pao Chicken to you Cantonese folks) ReplyRasa Malaysia July 19, 2011 at 12:48 PM Darryl – yes, US-Chinese food tastes quite similar. For Kung Pao Chicken, I use black vinegar, peanuts, and a lot more dried red chilies, no Hoisin sauce and not as sweet. Replypurabi naha July 19, 2011 at 12:10 AM This recipe really looks great! We have had this dish in Singapore and Hong Kong and really tastes great! Thanks for sharing the recipe! Reply[email protected] July 19, 2011 at 1:33 AM Why have you used two kinds of soy sauce? Is it ok if I don’t use the dark soy sauce and add some extra normal soy instead? ReplyRasa Malaysia July 19, 2011 at 12:41 PM Prerna – the dark soy sauce is mostly for coloring purposes and add a “deeper” flavor. You don’t have to use the dark soy sauce if you don’t have it, but add slightly more soy sauce. Mix the sauce, taste it and adjust to your liking. If you like sweeter, add more sugar. :) ReplyJules July 19, 2011 at 4:12 AM I did it tonight. It’s so easy except that my partner got me extremely fat chicken thigh. I spent 20 minutes trimming as much fat as possible. It tastes really good. Thanks for another easy and tasty recipe. ReplyRasa Malaysia July 19, 2011 at 12:40 PM Wow, Jules, you are fast. I am so happy that you tried the General Tso’s Chicken recipe and thought it was good. Thank you! :) ReplyJosh July 3, 2018 at 4:40 PM Gee! Thanks for actually trying the recipe and commenting on it… ReplyAmanda July 19, 2011 at 6:27 AM This is one of my guilty pleasures to try out in restaurants. I can’t wait to try this recipe, even if it might ruin me on eating it in restaurants like your Kung Pao recipe (not necessarily a bad thing)! I don’t usually have dark soy sauce on hand. I know it would make it sweeter, but would using kecap manis instead change the flavor in any other way? ReplyRasa Malaysia July 19, 2011 at 12:39 PM Amanda – no, go ahead and use kecap manis if you like, and yes it will be sweeter but I am sure it will taste good. :) Replymycookinghut July 19, 2011 at 10:57 AM Looks absolutely appetising! ReplyPeter Pantry Raider July 19, 2011 at 8:17 PM The dish was named after 19th century Chinese General Tso Tsung-T’ang and was invented in the 1950’s by a Chinese refugee from China’s Civil war for his restaurant in 44th Street, New York. There are more Chinese restaurants (46,000) than the total of MacDonalds, Wendy’s, Burger King, Domino’s and Pizza Hut combined in the United States. The origin of General Tso’s chicken is actually from a Chinese American in New York. Information from “Did You Know” by Toyota in Yahoo. ReplyLynn July 29, 2015 at 2:52 PM There is a movie called, The Search for General Tso”. They searched for the orign of the dish. It was invented by a chef named Peng in Tawain. The New York Chinese chef tweeked the recipe and made it sweeter than the original dish created by Peng. ReplyRasa Malaysia July 30, 2015 at 8:27 AM Great to know. :) ReplyChristina @ Sweet Pea's Kitchen July 20, 2011 at 4:47 AM General Tso’s Chicken is my husbands favorite asian dish. I can’t wait to give this a try! :) Replyjoey July 21, 2011 at 11:40 PM Hooray! Love this!!! Will be making soon…thanks for sharing it Bee :) Your photos are making me drool! Replyfood24 July 27, 2011 at 12:20 AM Hi,Rasa..Is there any substitute for shaoxing wine?..coz it maybe hard to fine it back home.. ReplyRasa Malaysia July 27, 2011 at 12:39 AM You can skip it if you don’t have it, or you can use rice wine. ReplyKay July 28, 2011 at 7:00 AM Tried this last night ~ Delicious!! Stir fried the chx instead of deep fry for obvious health reasons. Thanks for your great recipes!!! ReplyJeremy August 25, 2011 at 2:38 PM I tried making this last week, and though it was good, it didn’t really taste like any General Tso’s chicken I’d ever had. Tasted mostly like Hoisin sauce, though I only used the single tablespoon the recipe called for. When you call for “Chinese rice vinegar,” what exactly are you talking about? Are you talking about black vinegar, or brown rice vinegar, or unseasoned rice vinegar? I used brown rice vinegar as it had the highest acidity among the rice vinegars in my pantry, but it was definitely lacking some tang. Most other recipes I’ve seen for it also include a good amount of dry sherry (or white wine) and more sour vinegars, like sherry vinegar or even white vinegar. ReplyRasa Malaysia August 25, 2011 at 3:04 PM Chinese rice vinegar is Chinese “white” vinegar that is clear and very sour. I haven’t used brown rice vinegar so I don’t know. ReplyCaroline September 2, 2011 at 1:04 PM I agree with Jeremy. Made it last week and the taste was good but it wasn’t like the General Tso chicken I remember and crave (I live in Europe now, and it’s nowhere to be found). The hoisin flavour was too strong and it wasn’t sweet enough. Found the chinese rice vinegar in a Chinese shop here without problems so that wasn’t an issue. Do you have any further suggestions? ReplyRasa Malaysia September 2, 2011 at 1:37 PM I made this a while ago and the taste was exactly like what I had at the Chinese restaurants here. I might have jotted down the hoisin sauce quantity wrongly. I have updated the recipe. ReplyCaroline September 4, 2011 at 5:05 AM Thanks. Will try again in a while and will let you know! ReplyTLGS October 18, 2011 at 2:34 AM Man! does this look great. I moved out of the US to the Philippines over two years ago. I had been going back and forth between the US and the Philippines for about three years before moving there permanently. I knew there would be many differences I would have to become accustom to or at least adjust to. Food was one of my biggest worries. I don’t mean to offend anyone but I hate Filipino food! 99% of everything I have eaten here out right discuss me. I am older now so my wife does most of the cooking. She ends up cooking Filipino food for her and the maid and something I can eat. On the other hand I love many Chinese foods. It’s one of the things I miss most about the US when it comes to food. I was so surprised that with so many Chinese living here in the Philippines and most living here for probably hundreds of years but you can’t find Chinese food as us American’s know it or as I have read about in China. The Chinese/Filipinos eat Filipino food. Some looks somewhat like the Chinese recipes we know but taste nothing like them. Up into just a few years ago you would have had a difficult time finding the ingredients for the recipe above. Now that there are many new imported products and a larger verity of vegetables in the market, we may be able to make some of your delicious looking meals. I was wondering if you have been to the Philippines (Davao City) in particular and know of pre-prepared Chinese food such as we have in the US or China? ReplyRory December 5, 2011 at 5:30 PM I love General Tso – The sauce when right is sweet tangy and with a bite of spice. I don’t have easy access to Asian markets, so I rely on the limited asian sections at the grocers. I use a substitute mixture rice vinegar and cooking wine. The results aren’t bad. ReplyChristina K. December 6, 2011 at 2:43 PM OMG! This looks delicious!! I’m gonna have to give this a try. LOVE your blog. It never ceases to amaze me! Hehe thanks for all your hard work :) I’ll be back to tell you how it went! ReplyJonathan_Goh85 January 28, 2012 at 1:56 AM I made this for CNY 2012.. and my family love it.. Thanks for the recipe.. 谢谢~ Replymaly May 29, 2012 at 5:43 PM can use japanese rice vinegar instead of.Chinese rice vinegar? Replyhbermender June 21, 2012 at 6:05 PM Three words…better than takeout. Great recipe. Thanks so much for sharing. ReplyDonna August 5, 2012 at 11:27 AM Do u have a recipe for sesame chicken and yum yum sauce.I look on online and try some but there ok but not what i’m looking for…I love Chinese food..I was wonder if u can help me Thank you Replyjb macatulad September 13, 2012 at 11:29 PM Absolutely love General Tso’s chicken…one of my favorites! Will definitely give this recipe a shot. Thanks! ReplyDave T October 31, 2012 at 8:12 AM I made this with pan fried tofu and it was awesome!!! Your sauce is perfect — I skipped the dried chilies and added a couple generous spoonfuls of sambal. ReplyT Donovan November 14, 2012 at 6:08 AM Terrific. Just had this for dinner. It cooked up quickly. Substituted regular vinegar and it came out fine. Velveted the chicken in water instead of frying. ReplyJohn November 29, 2012 at 10:44 AM Woah. Where can I find some of these ingredients? I dunno if we have these anywhere near Olathe, Kansas. ReplyKeya November 30, 2012 at 9:01 AM Excellent Tso! I’m from NY where there is lots of culture and many excellent restaurants and ethnicities. This IS HOW THIS IS SUPPOSED TO TASTE. Just because it doesn’t taste like the chinese food you may have had from a small hometown in the middle of nowwhere USA-it does not mean this is not the right/great recipe ReplyStephen January 10, 2013 at 10:08 AM Hey! Made the recipe and it was good but not great. The only place I had to deviate was using sake wine (rice wine) instead of shoaxing. Now the sake wine had a significant amount of salt which I think overpowered the recipe. Does shoaxing wine have salt in it? To be clear this is the first time I’ve done much more than heat up premade sauce, so I don’t mean to insult when I say it wasn’t great- I’m going to try again, but was wondering if the salt content of the wine I used might be what’s throwing off my recipe? ReplyRasa Malaysia January 10, 2013 at 5:40 PM If you don’t like shaoxing wine, you can use sake. ReplyLaura January 27, 2013 at 10:46 AM Tis was great! My husband wanted to make Gen. Tso’s from scratch and stumbled upon your recipe. He decided to triple the recipe, since we are a family of seven, and it is a good thing he did, otherwise we would not have had enough! Even the kids liked it. ReplyChris January 27, 2013 at 5:19 PM Very good recipe. I think the sauce is what makes this recipe stand out. I have tried other online recipes before this one, but almost all of the ones I found were disappointing. Thank you for spending the effort to create these. ReplyJ Po February 8, 2013 at 9:13 AM How many adults does this recipe for Gen Tso’s Chicken feed? ReplyGeorge February 20, 2013 at 10:00 PM I want to make about 30 pounds of chicken, do you recommend multiplying all the indredients by the same amount? ReplyRoger March 13, 2013 at 9:53 AM I prefer not to deep fry the meats like in sweet and sour and this recipe, I just wok the meat and for the rest follow the recipe. The bater is nice sometimes but it doesnt come out good every time, and you can easy overcook the meat. and it is quite a bit more work making it that way. ReplyErik March 22, 2013 at 7:54 AM Just thought I’d point out a slight inaccuracy in your reference to the history of General Tso’s Chicken. It didn’t originate from Hunan, China. It actually originated in New York City in the 1970’s, created by Hunan immigrants. They came up with a recipe after several attempts to create something that was more palatable to the western tongue. Nit-picking aside, I’ve been interested in making this dish at home for some time and can’t wait to try out this recipe! ReplyRasa Malaysia March 22, 2013 at 10:49 AM There are so many different schools of thoughts when it comes to the origins, I have no idea which is right anymore. LOL. ReplyGrant McWilliams November 7, 2015 at 1:57 PM Just watch the documentary titled – The Search for General Tso, they spend a great deal of time tracking down it’s origins. According to them the man from Hunan fled to Taiwan after the civil war and created the dish there. It was NOT a traditional Hunan dish but a creation he made for his Hunan restaurant in Taiwan. Later a chinese immigrant living in New York traveled to Taiwan and ate at that restaurant and brought the dish to New York City where it became famous enough that the original chef (Peng) heard about it. He opened a restaurant in NYC too and cooked it there in it’s original form. Later that restaurant closed down. The filmmakers interview the now very old chef Peng. ReplyRasa Malaysia November 7, 2015 at 8:56 PM Wow, great to know the story…where did you see the documentary? Which channel and what is the name of the show? ReplyMario1970 April 30, 2013 at 3:49 AM This General Tso’s Chicken is on of my favorite recipe. Thank you! But I was wondering why you recommend in this recipe as well as in other recipes dried red chilies. In my local Asia supermarket they have fresh red Thai Chilies. Is there any specific reason for taking dried red chilies instead of fresh chilies? ReplyRasa Malaysia April 30, 2013 at 12:11 PM This dish is always made with dried red chilies. Fresh chilies is not the same as dried chilies because of the moisture content, and the heat factor…if you can’t find dried red chili use fresh then. ReplyKiamesha November 9, 2013 at 1:41 PM I am soo excited to try this recipe tonight ! I tried your beef and broc last night and came out perfectly . The kids everyone loved it ! This is coming from someone with a culinary degree . Your blog has become a family favorite ! & I never follow recipes or read reviews you have changed me . Love it ReplyRasa Malaysia November 9, 2013 at 10:04 PM Thanks Kiamesha. I am so glad my recipes passed your tests. :) ReplyJess Reed December 8, 2013 at 7:38 PM this was my first attempt at making this dish. gotta say that i’m blown away that it turned out like it did. super stoked! my ol’ lady loved it but i think next time i will make a couple changes here and there. i used the chinese rice vinegar and to me it seemed to overpower a little bit so next time i’ll either up the sugar or lower the amount of vinegar. either way, it was delicious and with a little twist of my own i think i’ll enjoy this dish often. thanks a ton! much appreciated. ReplyRasa Malaysia December 8, 2013 at 9:43 PM Thanks Jess for trying the recipe! ReplySUSAN TRAN December 24, 2013 at 5:20 PM Gen . TSO CHICKEN absolutly one of the best dished ever, I did make a few adjustments as asian ingredients are as rare as snow on the beach here. I lacked the red chiles so I used Peruvian dried yellow hot pepper paste 1/4 tsp. it tasted fabulose..will make again. ReplyJohn January 2, 2014 at 1:28 PM I just cooked this recipe and it was absolutely superb! I look forward to trying some of the others on the site. The funny thing is that General Tso’s Chicken is totally unheard of here in the UK. You would not find it on any takeaway menu and I have never come across it. I was fascinated to read about how popular it is in the United States! ReplyGabby January 29, 2014 at 1:42 PM the recipe says to marinate the chicken in the wine then mix all the ingredients for sauce so is there wine in the sauce as listed in recipe. ReplyRasa Malaysia January 29, 2014 at 3:12 PM Yes, there is wine in the sauce, too. You marinate the chicken with 1/2 tablespoon Shaoxing wine and a pinch of salt. ReplyJackie February 1, 2014 at 8:33 AM What if I bake the chicken in panko crumbs instead of corn starch? I don’t really like deep frying things at home for safety issues and I love baked chicken. ReplyRasa Malaysia February 1, 2014 at 8:48 AM Yes you can but it’s not really General Tso’s chicken. ReplyTyson February 10, 2014 at 12:41 PM Can I omit or substitute the Shaoxing wine? ReplyRasa Malaysia February 10, 2014 at 12:43 PM You can omit or just use dry sherry. ReplySean April 9, 2014 at 10:10 AM What kind of dried chilled you suggest made it with Mega hot ones was a little hot lol ReplyRasa Malaysia April 9, 2014 at 6:49 PM Cut down on the number of dried chilies used to ease the spiciness. :) Replyshiv lal rawat July 12, 2014 at 10:28 AM I like always send in my email ReplyMichele August 10, 2014 at 3:34 PM YUMMY!!! Definitely keeping this recipe in my rotation. My husband HATES chicken and he even had 2 helpings!!! So much healthier than going to the restaurant too! Thank you :) ReplyRasa Malaysia August 10, 2014 at 6:56 PM Thanks Michele for trying the recipe. :) ReplyTG August 18, 2014 at 5:08 AM I could not get to a recipe, and that really annoyed me. What is the point of posting if none of the links work? If you can’t be user-friendly, then don’t post at all. ReplyRasa Malaysia August 18, 2014 at 10:19 AM The link of the recipe can be found at 3 places on the two red Click Here for Recipe round circles and the link is at the bottom, too. https://rasamalaysia.com/general-tsos-chicken/2/ ReplyPat August 20, 2014 at 8:08 AM I don’t drink so when I went in to the state liquor store for the Shaoxing wine I was a little shocked at the $60+ for any of the varieties. You seem to use that in a lot of your recipes. Is the dry sherry as you stated above a substitute for all your recipes? Is there a less expensive wine that could be use? Love your recipes. ReplyRasa Malaysia August 20, 2014 at 10:53 AM Hi Pat, you can use Shaoxing wine purchased from Asian stores and it’s $3. You can use dry sherry or just skip. :) ReplyEileen August 22, 2014 at 10:16 PM I love your recipes. I do, however, have a pet peeve about how you put a bunch of pictures on one page, but then I have to click to another page to get the recipe. It is extremely irritating to me! ReplyRasa Malaysia August 22, 2014 at 10:33 PM Eileen, if you don’t want to scroll down, you can easily get to the second page for the recipe by clicking on the red button on the first image of the page. The red button says “Click Here for Recipe,” it’s that easy! The many images are helping my fans and readers get to other great recipes on the site so they don’t have to search! ReplySally El Ghoul August 28, 2014 at 3:55 AM Is there any substitution for the wine? ReplyRasa Malaysia August 30, 2014 at 9:25 AM You can skip it ReplyJoanne Schultz March 26, 2015 at 7:53 AM This sounds so-o-o-o good! Sent picture and recipe url to my sister who also loves General Tso’s chicken! ReplyK June 15, 2015 at 5:37 PM What can I use instead of the shaoxing wine? I don’t know that I will be able to find this in our local market. Thank you, cannot wait to try this. We love generals chicken! ReplyRasa Malaysia June 15, 2015 at 6:20 PM Just skip. Replyicharmeat November 19, 2017 at 8:09 PM Or use regular cooking sherry. Similar enough in the volume called for in the recipe. ReplyMandy July 20, 2015 at 9:36 AM Love this General Tao’s chicken. I have followed several of your recipes and they never disappoint. Thank you very much for sharing. ReplyBareera August 25, 2015 at 4:44 AM Please let me know the substitute for wine in this recipe as we Muslims do not use it for any food or beverage. Thanks. ReplyRasa Malaysia August 26, 2015 at 11:51 AM Skip it. ReplyArran August 7, 2016 at 1:05 PM This recipe was fantastic! General Tso’s Chicken is not so well known in the UK, so it was great to finally make it. Thank you. 55.0 ReplyRasa Malaysia August 9, 2016 at 5:54 PM Thanks for trying my General Tso’s chicken recipe. ReplyMehndi April 18, 2017 at 3:13 AM Yes!!! One of my favorites! 55.0 ReplyErica Gibson October 17, 2017 at 7:56 PM Can shrimp be substituted for the chicken? ReplyRasa Malaysia October 17, 2017 at 10:22 PM Yes! ReplyGlen October 24, 2017 at 2:04 PM I tried your general chicken recipe step by step. I tried a dozen other and your is by far the best. My family loved it and they were also crazy about your chicken adobo. Because of you i am becoming a star cook among my siblings Thanks. Rasa ReplyRasa Malaysia October 24, 2017 at 4:19 PM Awww thanks so much Glen. You made my day! Yes all my recipes are delicious. Check out all my recipes here: https://rasamalaysia.com/recipe-index-gallery/ ReplyCarole October 28, 2017 at 3:16 PM Tried this tonite. It was amazing! My husband thought it was a little on the spicy side but I think it was perfect. Made my chicken in a power air fryer, turned out great. Thanks so much for all you recipes! 55.0 ReplyRasa Malaysia October 28, 2017 at 5:04 PM Thanks Carole. ReplyEric November 9, 2017 at 6:22 PM I made the General Tso chicken tonight. I am sorry I did not have more chicken to cook! Both of my kids loved it which is a rarity. It really is simple to make. The ingredients come together to provide a balanced flavor that was not overwhelming. Thank you for the recipe and your site 45.0 ReplyLeave a Comment Cancel replyYour email address will not be published. Required fields are marked * Rating 12345 Current [email protected]* Leave this field empty Get Free Recipes via Email Hello from BeeWelcome! Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. AboutAdvertiseConversion ToolsDisclosure


Slow Cooker General Tso's Chicken w/ MEAL PREP (Instant Pot) (Healthy)

Slow Cooker General Tso's Chicken w/ MEAL PREP (Instant Pot) (Healthy)


↑Life Made Sweeter Healthy & Delicious Recipes to sweeten up your life Meal PrepAsian DishesOne PotSlow CookerInstant PotLow Carb/KetoGet it for free!Our Healthier Than Takeout Ebook!Subscribe to the newsletter to get the latest recipe updates and our ebook! Thank you! Check your email for a confirmation link. Add lifemadesweeter@gmail.com to your email contacts so that you don't miss it. Once you confirm, you'll receive a link to download the printable! There was an error submitting your subscription. Please try again. Email Address Subscribe Slow Cooker General Tso’s Chicken (+Instant Pot) + Recipe Video!1/19/17 General Tso’s Chicken made in a slow cooker is the perfect easy weeknight meal. Best of all, this healthier recipe for a popular takeout dish has the same amazing flavors as your local Chinese restaurant. Made in your crock-pot or Instant Pot pressure cooker! Plus keto and paleo options and step-by-step video! PIN HEREfor later and follow my boardsfor more Asian takeout favorites Healthier General Tso’s ChickenGeneral Tso’s or General Tsao’s Chicken is one of the most popular Chinese takeout dishes. It also happens to be my husband’s all-time favorite Asian dish. He loves anything with a sweet, savory and spicy combo. Since I am always trying to make copycat recipe versions a little bit healthier at home, I’m adding this General Tso’s Chicken to our collection of anotherlightenedup takeoutfavorite. I’ve already got this other General Tso’s Chicken recipe on my blogand this time, and I knew I had to share this slow cooker version from my cookbook. For this particular Slow Cooker General Tso’s Chicken recipe, I’ve included options to lighten it up with gluten free, paleo and keto friendly substitutes. Plus, if you’re an Instant Pot fan, I’ve even included pressure cooker instructions as well! How To Make General Tso’s Chicken in a Slow CookerFirst, you’re going to whisk together the sauce and toss over the chicken in the slow cookerinsert. Cover with lid and cook on low for a few hoursStir in the slurry to thicken the sauce and you’ve got dinner on the table the whole family will LOVE!How to Make Slow Cooker General Tso’s Chicken Allergy Friendly, Paleo and KetogenicGeneral Tso’s Chicken usually gets dunked in a breaded coating to get that crispy coating we all love. For this homemade version, there’s no deep frying but to achieve that restaurant quality texture, the chicken gets coated in some cornstarch before lightly browning in some oil. Substitute with arrowroot powder or almond flour for a paleo or keto friendly versionUse coconut, ghee or avocado oil for paleo and low carb The sauce usually calls for low-sodium soy sauce, hoisin sauce and ketchup:Gluten-free Tamariand Coconut Aminos(paleo) are great substitutes.Hoisin sauce comes in a gluten freeversion or you can make your own at home HERE– or simply leave out for ketoKetchup gives this that deep red color but if you can either make your own gluten free paleo version HEREor just sub with concentrated tomato paste + more honey instead.CAN I SKIP BROWNING CHICKEN ON THE STOVE TOP?You can certainly skip the browning step and add chicken directly into the crock-pot if you prefer. Browning is an additional step but makes a HUGE difference in taste and texture. Enjoy the General Tso’s chicken alone or serve it with some quinoa, rice or even zoodlesor cauliflower rice for a lower carb option. Either way you choose, it’s so much easier and healthier than takeout! Plus you can pack them for lunch in these handy lunch containers. These are the ones I use —-< lunch containers Weekly Meal Prep Tips for School Lunches or Work Lunch BowlsDelicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowlsAdd your favorite roasted or stir-fried vegetables to the your lunch bowls – I used broccoli, zucchini and red bell peppersFor easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch containerMore lunch bowls: Sweet & Sour Lunch Bowls Chicken Chow Mein Lunch Bowls Slow Cooker Orange Lunch Bowls Chicken Lo Mein Lunch Bowls   5 from 3 votes PrintSlow Cooker General Tso’s Chicken (+ Instant Pot) MEAL PREP + VIDEOPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins  Slow Cooker General Tso’s Chicken makes the perfect easy weeknight meal. Best of all, this popular takeout favorite is lightened up with keto and paleo options with the same amazing flavors as your local restaurant. Course: Main Course Cuisine: Chinese Keyword: Asian chicken recipe, easy slow cooker chicken recipe, healthier dinner ideas, Instant Pot chicken recipe Servings: 6 servings Calories: 265 kcal Author: KellyIngredients 2 Tablespoons cornstarch use arrowroot powder for paleo-friendly 1/8 teaspoon salt or to taste 1/4 teaspoon black pepper or to taste 1-1/4 lbs boneless skinless chicken thighs or breasts (about 2-3 pieces), cut into bite-sized chunks Oil for browning about 3-4 tablespoons + more as needed 4 - 5 dried red chili peppers to taste or leave out if desired; found in Asian supermarkets or the International section of a large chain grocery store Toasted sesame seeds and chopped green onions for garnish (optional)SAUCE: 1/3 cup low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo 1/3 cup water 2 Tablespoons honey or coconut sugar or low carb sweetener for keto 2 Tablespoons Hoisin sauce use gluten free hoisin sauce or leave out for paleo / keto 1-1/2 teaspoons toasted sesame oil 1 Tablespoon apple cider vinegar 2 Tablespoons tomato pasteor ketchup 3 cloves garlic minced 1 teaspoon grated fresh ginger 1/4 teaspoon dried red pepper chili flakes more or less, to taste 1-1/2 teaspoons red chili garlic paste for gluten free or paleo use 1/2 - 1 teaspoon dried red pepper chili flakes instead - use more if you prefer it spicierCORNSTARCH SLURRY: 2 Tablespoons cornstarch or arrowroot powder (leave out for keto as needed) 3 Tablespoons waterFOR MEAL PREP: Rice cauliflower rice, zoodles or noodles Roasted or Stir-fried zucchini broccoli and red bell peppers Lunch containersInstructionsIn a large bowl or large zip-top bag, combine chicken, cornstarch, salt, and black pepper until well-coated. Set aside. Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside.SLOW COOKER VERSION:Heat oil in a large skillet over medium-high heat.(You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. The chicken will not have that crispy coating) Cook chicken (in batches) about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker. Pour sauce over top.Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)About 30 minutes before serving, whisk together the corn starch and water in a small bowl and very gently stir into the slow cooker (This is to avoid breaking up the breading on the chicken). Toss in the dried red chili peppers or red pepper chili flakes. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce - pour sauce into a pot and heat on the stovetop on high to thicken the sauce or you can just skip the cornstarch slurry instead)Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.INSTANT POT VERSION:Turn Instant Pot to SAUTE (skip this step and just cook on MANUAL or PRESSURE COOK (high) for 5 minutes if you are in a pinch or prefer. The chicken won't have that crispy coating.) Allow pan to heat up for a few minutes then add oil. Cook chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add back to the Instant Pot and pour sauce over top.Close and seal Instant Pot and set the valve to sealing.Press MANUAL or PRESSURE COOK (high) and set for 3 minutes. Once the 3 minutes is up and the Instant Pot beeps, allow to naturally release for 15-20 minutes. Open the lid and press the SAUTE button. Toss in the dried red chili peppers or red pepper chili flakes. Combine the cornstarch with water and stir into the Instant Pot. Cook and allow the sauce to bubble and thicken up. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desiredFor meal prep: Prepare your favorite carb (rice, quinoa, cauliflower rice, roasted potatoes, rice noodles) and add to containers. Divide chicken among containers and add your favorite roasted or stir-fried vegetables.Recipe Video Recipe NotesIf you want this dish saucier, feel free to double the amount of sauce and save the rest for another recipe. Nutrition FactsSlow Cooker General Tso’s Chicken (+ Instant Pot) MEAL PREP + VIDEO Amount Per Serving (1 serving) Calories 265 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 2g 10% Cholesterol 59mg 20% Sodium 699mg 29% Potassium 445mg 13% Total Carbohydrates 16g 5% Sugars 8g Protein 22g 44% Vitamin A 2.1% Vitamin C 2.2% Calcium 1.3% Iron 5.6%* Percent Daily Values are based on a 2000 calorie diet.More takeout favorites: Slow Cooker Kung Pao Chicken Kung Pao Chicken for Slow Cooker or Instant Pot (Healthier) + VIDEO Skinny Beef and Broccol Teriyaki Chicken Zoodles Slow Cooker Chicken Lo Mein Did you try this recipe? I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram Free Low Carb / Keto Recipes E-Book!Sign up now to get a FREE low carb / Keto-friendly recipe e-book, plus access to subscriber exclusives! Thank you! Check your email for a confirmation link. Add lifemadesweeter@gmail.com to your email contacts so that you don't miss it. Once you confirm, you'll receive a link to download the printable! There was an error submitting your subscription. Please try again. Email Address Yes, subscribe and get my freebie! Posted January 19, 2017 In Asian, Chicken, Chinese, Chinese New Year, Gluten Free, Instant Pot / Pressure Cooker, Lunch Bowls - Work / School, Meal Prep, Recipes, Slow Cooker Meals As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own. Comments Johnna- January 19, 2017 at 8:49 am We love General Tso’s chicken but have never made it at home! This looks amazing!! Adding to our dinner next week! ReplyJohnna - February 10, 2017 at 11:14 pm ❤ your name! Another Johnna that loves Chinese food ReplyMelissa - Skinny Mom Loves Food- January 19, 2017 at 9:15 am I love that this is lightened up! And looks so much better than takeout! Well done, Kelly! ReplyCheyanne @ No Spoon Necessary- January 19, 2017 at 10:16 am General Tsos is one of my favorites too! I could seriously eat it every other night for dinner, if it wasn’t for all the dang calories, so I just LOVE that you skinny-ed it up, Kelly! AND you made it super quick and easy with the slow cooker!!! This is perfect, girlfriend! Pinned!! Cheers! ReplyJessica @ A Kitchen Addiction- January 19, 2017 at 2:08 pm I’m adding this to our menu soon! I know that it’ll be a hit at our house! ReplyAshley- January 19, 2017 at 3:11 pm You are the queen of the slow cooker Kelly! haha This sounds like a most excellent dinner!! ReplyGayle @ Pumpkin 'N Spice- January 19, 2017 at 6:45 pm Your husband has good tastes…this is one of my favorites, too! I’ve never thought to make it at home before, so I’m loving this slow cooker version. And your pictures are just GORGEOUS, Kelly! Pinning and can’t wait to try this! ReplyAmi@NaiveCookCooks- January 20, 2017 at 10:06 am Kelly this looks so good!! I am starving just looking at it! Have a great weekend friend ReplyChristin@SpicySouthernKitchen- January 20, 2017 at 4:45 pm You always have the best slow cooker recipes! This chicken looks amazing! ReplyLaura @ Laura's Culinary Adventures- January 22, 2017 at 8:25 pm Delicious! This looks so flavorful! ReplyKelly- January 25, 2017 at 7:00 am Thanks so much, Laura! ReplyJessica Gavin- January 22, 2017 at 11:30 pm Wow Kelly, the flavors are bursting and I love that it’s made in a slow cooker. Yum! ReplyGiGi Eats- January 26, 2017 at 8:59 pm I truly need to make some sort of rendition of this, because honestly, it looks insanely flavorful!!!! ReplyEmma- January 30, 2017 at 7:30 pm I know the hubby will love this one ReplyEva @ Eva Bakes- February 8, 2017 at 8:13 am What a great alternative to take-out! You’ve done it again, Kelly! ReplyMelissa - April 14, 2017 at 10:46 am Silly question….for the crockpot version when do you add sauce mixture? When you add chicken or the last 30 min when you add cornstarch/water mixture? Cannot wait to try!!!! ReplyKelly- April 14, 2017 at 11:27 am Hi Melissa, sorry about that. It must have got cut off when my tech guy updated my site last week. It should say pour sauce over top after you add the browned chicken to the slow cooker. I just updated the recipe, thanks so much for letting me know. Have a great weekend! Hope you like it!! In a large bowl or large zip-top bag, combine chicken, corn starch, salt and black pepper until well-coated. Set aside. Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside. Slow Cooker Heat oil in a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker. Pour sauce over top. Cover and cook on LOW for 2.5 – 4 hours or HIGH for 1.5 – 3 hours. (SEE NOTES) About 30 minutes before serving, whisk together the corn starch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers or red pepper chili flakes. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired. ReplyMelissa - April 14, 2017 at 3:16 pm Oh no problem! Thank you so much! Very excited to try this recipe this week! I hope you have a great weekend and holiday as well!!! ReplyAmanda - May 6, 2017 at 9:14 am Silly questions, but Could I just put the breasts in and shred at the end? ReplyKelly- May 6, 2017 at 9:19 am Hi Amanda, nope not silly. Yes, you can definitely do that if you prefer. You’ll get that same flavor but not the crispy texture. ReplyAudra - June 8, 2017 at 3:01 pm Does the nutrition information include the rice for meal prep or just the chicken? Thanks! ReplySarah B - July 25, 2017 at 8:39 am Looks so delicious! My family loved it! ReplyJimmy - September 4, 2017 at 5:38 pm Delicious! ReplyJoy - December 13, 2017 at 1:42 pm What type of vinegar do you use? Apple cider, white, rice? ReplyKelly- December 17, 2017 at 7:46 am Rice vinegar or apple cider vinegar ReplyJacklyn- February 10, 2018 at 3:44 pm Mmm this is one of my take out favs, but I’m not such a fan of the ingredients they use. Can’t wait to make this much cleaner version at home! ReplyErin - March 8, 2018 at 9:13 am So good I’ve made it twice this week! ReplyDaphne - July 7, 2018 at 6:20 pm I made this for dinner today in the instant pot and it was so amazing! I grew up in Beijing so I have a pretty high standard for Chinese food, but this was absolutely perfectly authentic! Reminded me of home. The chicken had the perfect texture and was moist. I didn’t have fresh ginger so I just used 1/16 tsp of ground ginger instead. Turned out great! Thank you so, so much! I just printed out like 10000 more of your recipes to try, and I can’t wait! ReplyLeave a Comment Cancel replyYour email address will not be published. Required fields are marked * Comment Name * Email * Website Recipe Rating   By submitting this comment you agree to share your name, email address, website and IP address with Life Made Sweeter. This information will not be used for any purpose other than enabling you to post a comment. * Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. AboutWork With MeRecipe KeyOPOne PanLCLow CarbDFDairy FreeGFGluten FreeVVegetarianFFFreezer FriendlyPPaleoSCSlow Cooker3030 MinutesPCPressure CookerDisclosure:We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Disclosure Policy CollaborateAboutContactCookbookPress & FeaturesPrivacy and Disclosure PolicyRecipe CategoriesMeal PrepKeto / Low CarbKetogenic Diet GuideInstant PotAsianOne PanGluten FreeSlow CookerInstagramLatest Recipes Best Low Carb Recipes of 2018How to Get Back into Ketosis FastHow To Stay Low Carb / Keto When Dining OutHoliday Cheese Board


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Slow Cooker or Instant Pot General Tso's Chicken (Paleo)

Slow Cooker or Instant Pot General Tso's Chicken (Paleo)


PaleoInstant PotKid-FriendlySlow CookerThis simple General Tso’s Chicken is bursting with a sweet and slightly spicy flavor! Only a few ingredients, and can be made in the Instant Pot or Slow Cooker! Oh heyyyyy friends, just another Asian dish in your Instant Pot or Slow Cooker without all the junk! Besides our favorite taco night, I make Asian dishes A LOT. Reason is they go over really well with the whole family. Kids love an Asian dish, and an excuse to enjoy rice. I can always chop up some raw veggies, serve with edamame, or roasted broccoli for a complete meal. PLUS, I make most of my Asian dishes in the slow cooker or Instant Pot. So seriously, these dishes are my “go-to” on busy weeknights. And if we have any leftovers, they make a good lunchbox item. General Tso’s Chicken is that dish that is deep fried with that nice coating and super sugary/salty and spicy glaze. It’s the kind that clogs your arteries in seconds, gives you crazy indigestion, and is loaded with MSG. Sounds super appetizing, right? hahaha! No worries, I’ve cleaned it all out for you, and still left you here with loads of good flavor. I do add some heat to this dish. And by heat, I mean spice! You can do one of 3 things: leave it out completely (kind of boring, but I get it if that’s not your thing), use just crushed red pepper (you can also tailor this and only use the crushed red pepper for those who like spice), or go all out and add in a red hot chili pepper (my preferred method!). I’ve given instructions for both the Slow Cooker and Instant Pot. If I had to choose, I would definitely pick the Instant Pot because I can make everything in the same pot with minimal clean-up. In order to get that little extra crispy skin, you need to saute before adding the sauce. The Instant Pot makes this so easy! I love the addition of chopped green onion and sesame seeds, but these are also optional. Serve over rice, cauliflower rice, or quinoa. Enjoy! Hungry for More? Subscribe to get free weekly meal plansdelivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterestand Instagramfor all of the latest updates. Slow Cooker or Instant Pot General Tso's Chicken (Paleo) Prep Time 5 minutes Cook Time 4 hours Total Time 4 hours 5 minutes Servings 4 Author Amy5 from 1 vote Print Ingredients 1.5 lbs chicken breast cut into 1-2 inch pieces 3 tbsp arrowroot powder 2 tbsp avocado oil or olive oil 1/2 cup coconut aminos or soy sauce 1/3 cup white wine vinegar 2 tbsp tomato paste 1 tbsp honey 1 tbsp almond butter or favorite nut butter 1/4 cup coconut sugar 2 cloves garlic crushed 2 tbsp fresh minced ginger 3 tbsp red hot chili pepper chopped* 1/2 cup water 2 tbsp sesame seeds optional 1/4 cup chopped green onion optionalInstructionsFor your Slow Cooker:Place your chicken into a air tight container or large ziplock bag. Sprinkle the arrowroot powder on the chicken, and shake to coat so each piece is covered.Heat a large skillet to medium high heat, add in cooking oil to coat. Place chicken inside the pan once hot, and saute on each side for a few minutes until the outside is lightly browned. Place the chicken inside your slow cooker.In a medium sized bowl mix together these ingredients: coconut aminos or soy sauce, vinegar, tomato paste, honey, almond butter, sugar, garlic, ginger, chili flakes, and water. Whisk until somewhat smooth (may be chunky from the paste and nut butter). Pour on top of the chicken. Note that if your slow cooker generally cooks pretty fast, it might need more liquid. Add in an additional 1/2 cup water or chicken broth, and you can always thicken the sauce at the end.Cook on low for 4 hours. Remove the lid, if sauce isn't thick enough, add additional tbsp of arrowroot powder and cook for another 20 minutes.Serve with rice, or cauliflower rice. Top with sesame seeds and green onion to serve.For the Instant Pot:Place your chicken into a air tight container or large ziplock bag. Sprinkle the arrowroot powder on the chicken, and shake to coat so each piece is covered.Select the saute function. Once hot, add your cooking oil. Place garlic and chicken in the Instant Pot. Saute for just a few minutes, until the chicken is lightly browned on each side. Select the cancel function.In a medium sized bowl mix together these ingredients: coconut aminos or soy sauce, vinegar, tomato paste, honey, almond butter, sugar, ginger, chili flakes, and water. Whisk until somewhat smooth (may be chunky from the paste and nut butter). Pour on top of the chicken.Secure the lid to your Instant Pot. Select the Manual function, and cook on high pressure for 8 minutes. Use a quick release, and once steam is completely vented, open the lid.Check to see if the sauce needs to be thicker. Add in an additional tbsp or arrowroot powder for thicker sauce, and select the saute function. Cook for an additional 5 minutes.Serve with rice, or cauliflower rice. Top with sesame seeds and green onion to serve.Recipe Notes*you can use 1 - 2 tbsp crushed red pepper in place of the red hot chili pepper. Vary up the spice by using just a little bit of the red hot chili pepper, or adding in additional red pepper flakes for more spice. Share this PostPin4KShare237Tweet4K SharesReceive Free Weekly Meal Plans SubscribeSlow Cooker or Instant Pot Chicken Mushroom Stroganoff (Paleo, Whole30)Slow Cooker or Instant Pot Harissa Chicken25 Family Friendly Instant Pot DinnersSlow Cooker or Instant Pot Santa Fe ChickenNext Post <Reader InteractionsView CommentsJoin the Conversation Erin says February 20, 2017 at 1:37 am This sounds so yummy!! I can’t wait to try it! Replyamy@wholesomelicious.com says February 22, 2017 at 2:56 am Thanks Erin! ReplyCourtney says February 6, 2018 at 12:14 am This was amazing!! ReplyAmy says February 6, 2018 at 11:52 am Yay! So glad you loved it! ReplyJulie says February 9, 2018 at 6:47 pm This is super delicious, but I’ve a cooking problem with the recipe in my InstaPot. Have followed your directions. Does not get up to full pressure because the burn light comes on. Arrowroot powder is sticking to bottom of pot. Any thoughts/help/suggestions? Thanks kindly. ReplyAmy says February 10, 2018 at 9:13 am It sounds like you need some more liquid. That can depend on your IP or amount of chicken. I would add in 1/2 cup chicken broth. ReplyJulie says February 10, 2018 at 10:59 am Thanks, Amy! Will do that. Appreciate your answering. ReplyTrackbacks 30+ Paleo Instant Pot Recipes For All Tastes & Occasionssays: May 17, 2017 at 12:45 pm[…] General Tso’s chicken from Wholesomelicious […] Reply20 Tasty Instant Pot Chicken Breast Recipes - Instant Pot Eatssays: September 20, 2017 at 11:11 am[…] General Tso’s chicken from […] ReplyLeave a Comment Cancel replyComment Name * Email * Website Recipe Rating Primary SidebarRecipe Key Gluten FreePaleoVeganWhole30Instant PotKid-FriendlyLess than 30 minutesSlow CookerWelcome! I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More Free Weekly Meal Plansdelivered right to your inbox! Email Address Follow on PinterestBy CourseBreakfastDinnerSaladsDessertsBy DietWhole30PaleoGluten FreeVeganOn the Menu this Week: Get the Full Line-up <<Follow me on Facebook!Follow me on Twitter!

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