I can’t even begin to describe the deliciousness that came from this General Tso’s Chicken #21DayFix approved recipe. My husband and I love Chinese takeout. I’ve learned to make a lot of Chinese dishes right in my own kitchen to save myself that added “bloat” that we just don’t need. General Tso’s Chicken is one of my husband’s favorites though so I was destined to find a lighter version and was so happy when I stumbled across this one, I tweaked it a bit because I know it needed more heat for my hubby (and he still ended up adding red pepper flakes to it! Grrr!!!) I just served it over brown rice but next time I’m going to incorporate some broccoli or pea pods in there.
Check out these other fun make at home Chinese dishes. They have all been a huge success for us.
Chinese Noodle Casserole (even the kiddo’s liked this one!)
- 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces
- 3 Tbsp. + 1 tsp. cornstarch, divided
- ¼ tsp. sea salt
- 1 tsp. sesame oil
- Pinch of red pepper flakes
- 2 cloves garlic, minced
- 1 thin slice fresh ginger, grated
- 2 Tbsp. of reduced-sodium soy sauce
- ½ cup low sodium chicken broth
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. tomato paste, no added sugar
- 1 tsp. honey
- 2 Tbsp. cold water
- 2 green onions, diced
- Place chicken in a large ziplock bag with 3 Tbsp. cornstarch, mix well to coat all of the chicken.
- Heat a large skillet over medium heat. Add Olive oil, swirl around. Add chicken and start cooking.
- While chicken is cooking, in a small sauce pan heat oil, red pepper, garlic, and ginger and cook for 1 to 2 minutes.
- Add soy sauce, broth, vinegar, tomato paste, honey and bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes.
- Add the sauce to the chicken and mix to combine.
- Dissolve remaining 1 tsp. cornstarch in cold water; add to the chicken.. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
- Serve chicken sprinkled with green onion.