Healthy General Tso's Chicken

Ingredients

• 10 ml (2 tsp)cornflour
• 1.25 ml (¼ tsp)salt
• 0.6 ml (⅛ tsp)ground white pepper
• 2boneless chicken breasts, cut into thin, bite-sized pieces
• 60 ml (¼ cup)tomato ketchup
• 30 ml (2 tbsp)rice vinegar
• 20 ml (4 tsp)hoisin sauce
• 20 ml (4 tsp)brown sugar
• 20 ml (4 tsp)soy sauce
• 30 ml (2 tbsp)peanut oil
• 1dried red chilli (optional)
• 5 ml (1 tsp)toasted sesame seeds
• 1spring onion, chopped

Instructions

1. 1

   Season the chicken

   Combine the cornflour, salt and white pepper in a small bowl. Sprinkle the mixture over the sliced chicken and toss to coat, then leave it to marinate at room temperature for 20 minutes.

2. 2

   Mix the sauce

   In a separate bowl, stir together the ketchup, rice vinegar, hoisin sauce, brown sugar and soy sauce until combined. Set aside.

3. 3

   Heat the oil

   Set a wok over medium-high heat and warm the peanut oil.

4. 4

   Stir-fry chicken

   Add the chicken in batches and stir-fry until cooked through and lightly browned.

5. 5

   Add the sauce

   Add the dried chilli, if using, and pour in the sauce. Stir until the chicken is coated.

6. 6

   Garnish and serve

   Switch off the heat and transfer the chicken to a serving plate. Finish with the sesame seeds and chopped spring onion.

What is General Tso’s chicken?

General Tso’s chicken is a familiar Chinese-American takeout dish, usually known for its sweet, savoury sauce and crisp, coated chicken. This version skips the breading and uses a quick wok stir-fry instead.

The sauce brings together ketchup, vinegar, hoisin, sugar and soy for a tangy-sweet finish. The optional dried chilli adds a little heat without changing the basic method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 12g protein, 10g carbs, 12g fat.

The chicken provides most of the protein, while the ketchup and brown sugar contribute carbohydrates. Peanut oil accounts for much of the fat, with smaller amounts from the chicken and sesame seeds; serve it with vegetables alongside rice to make a more complete plate.

Why the light coating matters

Cornflour: tossed with the chicken, it gives the pieces a delicate coating and helps the sauce cling. Use thin, evenly sized pieces so they cook at a similar pace.

White pepper: a small amount seasons the chicken gently without competing with the bold sauce. The recipe adds salt too, so measure both rather than seasoning by eye.

Make the sauce before cooking

Sauce mix: combine all five sauce ingredients in a bowl while the chicken marinates. Having it ready means you can add it as soon as the chicken is browned.

Balance: ketchup and brown sugar make the sauce sweet, while rice vinegar brings acidity and soy and hoisin add savoury depth. Stir thoroughly so the sugar is dispersed.

Get a good stir-fry

Hot wok: heat the peanut oil over medium-high heat before adding the chicken. A hot cooking surface helps the pieces brown rather than simply warm through.

Batches: cook the chicken in batches, as directed, to avoid crowding the wok. Keep each batch moving until the pieces are cooked through and lightly browned.

Look for these doneness cues

Chicken: the recipe calls for the pieces to be fully cooked and slightly browned before adding the sauce. Cut the chicken into similar-sized pieces to make that easier to judge.

Sauce: once poured in, stir until it coats the chicken evenly. Turn off the heat after coating, then add the sesame seeds and spring onion as a fresh garnish.

What to serve alongside it

Rice: plain steamed rice is a simple partner for the sweet-savoury sauce. Spoon the chicken and sauce over the rice just before serving.

Vegetables: serve with steamed or stir-fried greens for colour and contrast. Keep their seasoning simple so the sauce remains the main flavour.

Recipe notes & tips

• Cut the chicken into thin, similarly sized pieces for even cooking.
• Mix the sauce before heating the wok so it is ready when needed.
• Use a wok or wide pan that gives the chicken room to brown.
• Cook the chicken in batches rather than crowding the pan.
• Add the dried chilli only if you want a spicier finish.
• Scatter the sesame seeds and spring onion over the dish just before serving.

Variations

• More heat: add the optional dried chilli or use a little extra chilli to taste.
• Milder sauce: leave out the dried chilli for a gentler flavour.
• Extra vegetables: stir-fry greens separately and serve them alongside the chicken.
• Rice pairing: serve over steamed rice to catch the sauce.
• Fresh finish: add extra chopped spring onion at the table.

Common mistakes to avoid

• Crowded wok: the chicken may steam instead of browning; cook it in batches.
• Uneven pieces: they finish at different times; cut the chicken into similar-sized bites.
• Cold oil: the chicken may not brown well; heat the peanut oil before adding it.
• Unmixed sauce: sugar or seasoning can be uneven; stir the sauce ingredients together thoroughly.
• Overcooking after saucing: the chicken can become dry; turn off the heat once it is coated.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat until piping hot in a pan over a medium heat, stirring gently; add a small splash of water if the sauce has thickened.

Frequently asked questions