General Tso’s Chicken

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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!

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 Chicken

General 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. I’ve done so many take-out makeovers like Orange Chicken, Pepper Steak, and Cauliflower Fried Rice, you may also enjoy.

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!

A plate of take-out General Tso’s Chicken is usually made with deep fried chicken thighs and lots of sugar. Just one 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.


  • If 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 honey

How To Make a Healthier General Tsos Chicken

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!  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! 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! 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!

If you make it, I would love to hear what you think! Please come back and leave a comment, or share and tag me!

More Chicken Recipes:

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!
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4.68 from 174 votes
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General Tso's Chicken

252 Cals 27 Protein 16 Carbs 8 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: Chinese, Japanese
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!


  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • ¼ cup reduced sodium soy sauce, divided*
  • ¼ cup cornstarch, divided
  • 1 large egg white
  • 1 (1-inch) piece peeled fresh ginger
  • 2 cloves garlic
  • 2 medium scallions, whites and greens separated
  • 1 cup reduced sodium chicken broth
  • 1 teaspoon sriracha sauce, plus more for serving
  • 3 tablespoons hoisin*
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • sesame seeds, for garnish


  • 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.


Serving: 3/4 cup, Calories: 252kcal, Carbohydrates: 16g, Protein: 27g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 73mg, Sodium: 1038mg, Fiber: 1g, Sugar: 5g
WW Points Plus: 7
Keywords: general tso chicken, general tso chicken calories, general tso chicken recipe, general tso's chicken, what is general tso chicken

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  1. Hi, great recipe Gina. It is wonderful not to eat a 1000 calories in one dish

    I also wanted to thank you for the Skinny Taste Air fryer Cookbook The General Tso Cauliflower is worth the price of the book. It has become a family favorite and a can be a main or side dish

  2. This came out amazing- thank you for a great recipe! The whole family loved it, which from a 2 and 4 y/o is saying something! I loved the trick of mixing the chicken with cornstarch and egg white to make it crispy- I will definitely be making this again!

  3. I think this will easily be one of my faves from Skinnytaste. I didn’t have hoisin sauce, so I substituted with plum jam and some soy sauce (thanks, Google!). I stuck to the recipe after that, and it was so delicious! The sauce is so flavorful. Added some cucumbers on the side for crunch. This will go on my rotation.

  4. Skimped on the hoisin because that stuff is very strong and easily ruins a recipe. Skipped the oil bc it makes me nauseous. This is great with broccoli and spice BUT even though it was pretty good the night of, this stuff doesn’t make good leftovers ):

  5. This recipe was AMAZING. I will be making it again and again and again.

  6. A favorite of ours! When we order Chinese, my husband almost always orders General Tso’s chicken. He loves your version as much, and it is a lot healthier! Thank you!

  7. This one wasn’t a winner for me and I’m surprised because I usually love all of the SkinnyTaste recipes.   I used a wok over medium high & the egg from the chicken just seemed to burn to the bottom of the wok, leaving the chicken without much flavor itself.  When I added the sauce in it picked up all the burned egg & cornstarch & made everything taste bitter.  Not sure what the method behind mixing the chicken with egg & cornstarch was, since the sauce was thick in itself. Maybe I did something wrong?!  

    • This happened to me too. I had to turn it down and cook with more oil. Once I got rid of the burned bits I cleared it out and cooked it with the sauce. AMAZING. But def not fun to learn with the weird burned egg/cornstarchy stuff.

    • maybe you just poured the chicken in? if you use a slotted spoon to transfer the chicken to the wok, you shouldn’t have leftover egg bits. It should all stay on the chicken

  8. We made this last night and thought it was delicious. It was such a nice change from boring chicken. My husband and son went back for seconds. I didn’t change a thing. Thank you for your hard work and sharing! 

  9. Hi Gina,  what would you suggest as a replacement for pineapple in this recipe?  My daughter was so excited that you had a general Tso’s recipe but pineapple makes her lips itchy.  

    We love your recipes!!  

  10. This is a fantastic recipe!! I used thighs instead of breasts, doubled up the sauce and served with couscous. My husband loved it!! Will definitely make this one again soon 👍🏾

  11. I made this for dinner yesterday, it was really easy to make and the sauce had a nice kick to it.  I did plain rice with it, which was a nice balance against the spicy chicken. Will definitely be doing it again.

  12. Since January I’ve been making at least three of your recipes per week for dinner and my family has loved them all. I just bought your meal prep cook book and am looking forward to trying the recipes. I made the General Tso’s tonight and it was a huge hit! I added the orange zest, honey, and extra sriracha, and added a stir fried, thinly sliced red pepper to the chicken and sauce. Delicious!

  13. I made this recipe yesterday and it was amaaaazing! The only ingredient I didn’t have was ginger but I think it was fine without. I also added a little honey like some other people suggested. Served on brown rice with some broccoli I had in the freezer. Highly recommend and very easy to make. Thanks Gina!! 🙂

  14. This turned out great! Chicken was moist and tender, we really enjoyed it! Paired it with brown rice and roasted broccoli tossed with garlic salt and sesame oil ! Cured that Chinese takeout craving! 

  15. Yum! I think next time I’ll add a Tbs of sugar or honey, but otherwise I loved this and so did my husband.  Great version of a lower calorie General Tso’s. I added broccoli and served over brown rice.  Looking forward to making it again.

  16. I’m making this tonight. It is a family favourite. Whenever I ask my sons what the want for dinner, the first thing the oldest says is General Tso.

  17. One of my favorite recipes! I’ve made it like 10 times now. The only change I make is only using 2 tsp of sesame oil instead of 4. I serve it with jasmine rice and broccoli (steamed or roasted). Perfect!

  18. This recipe is one of my absolute favorites!   I usually bump up the veggies in it and add bell pepper and more onion.  My family loves it with chicken and I have also tried it with tofu. Would recommend either one.

  19. This was good but not my favorite. 

  20. Yum! My husband and I loved this dish. I keep my ginger in the freezer so peeled and grated a 1 inch piece and it was great. A good portion size as well. Thanks for the wonderful recipe!

  21. Is that an error, 11 inch piece of ginger?!?!

    • One 1-inch lol

    • I made the same mistake on a similar recipe!! I sent my husband to the store looking for an 11 inch piece of ginger, lol! Thankfully I figured it out before I made the meal but we had plenty of ginger for future recipes!

  22. I made this recipe for dinner tonight – DELICIOUS!!!!!! It is easy to prepare and quick as well. I added julienned red bell pepper and a handful of bean sprouts.  I will definitely make this recipe again and again!!  Thank you Gina!!

  23. This recipe was fantastic. My husband who hates “diet food” thought it was amazing! Will be throwing this into our monthly cycle! 

  24. Love this meal is fantastic. Put it with cauliflower fried rice and it was amazing.
    My son in law is a picky eater at the best of times and said it wasn’t bad. That means it was really good!

  25. Made last night.  Delicious!  My children and I loved it!  Chicken was tender and flavorful.  I have made many different sauces for chicken stir fry recipes and this was the kids favorite.  Thank you Gina!

  26. My adult daughter and I have been doing a lot of cooking together since she has been staying with us temporarily during the pandemic. I have been working with her on getting healthier and your recipes have been so helpful in her understanding that healthy doesn’t mean dry and bland. It can mean delicious! Gina I cannot thank you enough! We all loved this. As a matter of fact we haven’t found one yet that we don’t love.

  27. so delicious!  chicken is moist and soft, sauce just right. my husband loves it too. we servef over cauli rice ❤️❤️

  28. This dish is AMAZING! It is very flavorful. I doubled the recipe for meal prep and it was very easy to do so. I also added veggies to my brown rice and served it with the chicken. Thank you for all your great recipes, I thoroughly enjoyed this one.

  29. DELICIOUS! A hit in my household.
    Very happy with the results.
    I did not have corn starch so I substituted it for flour.

  30. Wow!!!!  My husband can’t stop raving about how incredible this dinner was!!!  It was delicious!!:) Thank you!  We would give this 10 stars if we could! The stars are glitching, but I’m trying to click on 5 stars.

  31. So delicious! I love Chinese food but only usually eat it like once a year due to portions. This recipe gets me my fix without the calories. Thanks Gina!

  32. This recipe is a Labor of love.  Not a quick night meal. However, my 13 year old loved it!!  Worth making!

  33. This was delicious! For those asking, I didn’t have any eggs on hand so I used the chia seed/water trick and it worked great. Chicken crisped up beautifully and didn’t stick to my non-stick pan. I added honey to the sauce and next time I think I’ll add crushed red pepper. Thanks for the great recipe!

  34. Absolutely delicious, my family loves it!

  35. My rating is on the cooking process.
    I ended up using 3 extra table spoon of oil (or maybe more ) to fry the chicken. My pan almost burnt despite using half of the chicken. I ended up l switching pan to another one and added the extra oil and fried all of them together. 

    In the end, it was cooked. And of course I love this dish. I always used to go to my local halal Chinese restaurant to order these.

    But after I moved to Virginia, I haven’t yet found a hala Chinese restaurant.

    So I made these at home after months of craving it.

    I did substitute some ingredients because Walmart did not have any and also because I did not find any halal chicken broth or vegetable broth either.

    1. For Hoisin : I mixed BBQ sauce, siracha sauce, 1 tbsp soy sauce and honey (about 1 and 1/2 tsp) 
    2. Chicken broth: instead I used 1 cup water with 1tbsp of oil
    3. Also I used ginger paste instead of raw ginger. I would have used garlic paste too but we ran out of it. So for that I followed 2 cloves minced

    Good evening (and salam if any muslim readers here! )
    While I was cooking, I added an extra tablespoon of oil by mistake, assuming it was soy sauce (I had all my ingredients on measuring spoons and cups).

    I feel like this dish is something I will be craving when I get pregnant lol. But till then, I don’t think I will make it in a long time because it is packed with lots of oil due to the substitutions I have to make and also burning of my pan risk. 

    One tip is to pour the chicken before the oil gets hot.

    It turned out good and it was a delight to sprinkle the sesames seed in the end. 

  36. What can u substitute the egg for in the recipie 

  37. This is my third time making this recipe. Its very flavorful. I do add the honey and orange zest for a bit more flavor. Love this dish. Kids will eat it too.

  38. I air fried the chicken (egg & cornstarch coating, 400 degrees for 12 min) then threw it in the sauce.  Also added a little soy sauce and a little more Sriracha.  It was delicious!  Thanks!  

  39. Tastes almost as good as a restaurant dish. Will definitely make again. Was quick and easy and the points were not high which means a lot.

  40. This was a hit with my family! I will definitely make it again.

  41. This was incredible! I have to say, some of the negative reviews gave me pause… I’m so glad that I didn’t listen to them, because this was one of my favorite meals to date! 
    I added some extra Sriracha because my hubby and I like a little extra heat, and I had to google a hoisin sauce recipe because we were out. It all came together perfectly. Thank you for yet another delicious recipe. This shelter in place has been made so much easier with that massive recipe library of yours to choose from! I don’t miss eating out AT ALL. 

  42. Most of the flour and egg white stuck to my wok, am I not adding enough oil? Or too high heat?

  43. I was not a huge fan of this, which is unusual because I generally like ST recipes. However, the 4 year old had four helpings of this chicken and though he is not a picky eater, he NEVER asks for seconds. That makes it a WIN!

  44. Lackluster. It was bland, didn’t taste anything like general tso, and quite honestly I don’t think I’ll eat the leftovers. I followed the recipe to a T, and will not be making again. 

  45. I have never eaten General Tso’s at a Chinese restaurant so I admit I have nothing to compare it to.  This however was a huge hit with adults and kids.   I served it with broccoli and TJs Cauliflower Stir Fry. My 12 year old son said it tasted like it came from a restaurant and thought I ordered take out, so that is a compliment for Gina.  I doubled the recipe and glad I did because otherwise I would have nothing for lunch tomorrow.

  46. This was amazing! General Tso’s chicken is my husband’s favorite takeout meal. We made this together tonight and it was delicious. We added the tablespoon of honey, as the recipe suggests for people who like it sweet. We both thought it was better than restaurant quality. This is definitely a meal I will make again! It’s a great weekend meal. I will save the super-simple, fast recipes for crazy week nights. We served it with broccoli and brown rice. Delicious! Thank you, Gina! Your creativity and generosity have made eating healthier exciting for us! 

  47. Is the ginger measuring 1- 1 inch piece or an 11 inch piece?

  48. This recipe was amazing!! Instead of honey I added a tablespoon of sugar free orange marmalade for 0 pts and it gave the sauce a nice orange chicken taste!

  49. I am counting my macros, and I was wondering if the Skinnytaste brand would ever consider adding the weight of the ingredients in grams to the recipes online or in the cookbooks. That would be very helpful for creating macro-friendly recipes and for tracking my food/macro intake.

    Notes on the recipe: I added and mixed the corn starch in with the chicken, egg white, and soy sauce mixture right before cooking it so it would not get clumpy. In addition to using sesame oil during the cooking of the chicken, I also added canola oil (1/2 tbsp or 7 g per batch) to the pan to prevent the chicken from sticking to my non-stick pan. This is also helped maintain the crispiness of the chicken. I added 1 tbsp (21 g) honey and 1 tsp (7 g) Chili Garlic Sauce to the sauce. The recipe came out great!

  50. I subbed one pound of shrimp for the chicken and otherwise cooked it exactly following the directions. I found the sauce to be a little bland. I tried adding some more siracha at the end, but still didn’t taste quite right. I’ve tried so many of your recipes that have been a huge hit, so I suppose It was bound to happen to have something turn out just “ok” 

  51. Absolutely gorgeous

  52. This stuck really badly to my stainless steel wok, but was delicious! 

  53. Loved this! Will make it again. We ate it on a mix of cauliflower and brown rice. But note I don’t think this tastes like general tso’s chicken, and I couldn’t get the coating to stick to my chicken. 

  54. Thank you for all your wonderful recipes!  Made this last night and it was delicious!  It’s so nice to know that if I use one of your recipes dinner will be a hit!  

    Appreciate all your creativity in the kitchen and for sharing it with all of us.  

  55. Thank you for all of your wonderful recipes! I ordered you book and meal planner today. Please continue your free weekly meal plans. 🙂

  56. Next time Im adding vegetables.

  57. I made this tonight, it was AMAZING!!  Thank you for all the ideas!

  58. I made this last night and it was so good! Will totally make again when craving Chinese food! I did mix the liquid sauce ingredients together before pouring into he sauce pan so the corn starch wouldn’t clump and added the tablespoon of honey. I also used a combo of vegetable oil with a couple dashes is sesame oil for flavor when sautéing the chicken to be sure it wouldn’t stick. (Used just about 1/2 tbsp vegetable oil for each batch with maybe 1/4 tsp of sesame oil or less). Another winner from Skinnytaste! Thank you GINA!

  59. Any pointers for subbing Shrimp instead of chicken?

  60. This recipe is a fave! Would you consider updating it for the air fryer?

  61. I made this tonight and it is now in the rotation!  I’ll add honey to the sauce next time, we both thought it balanced it out. Delicious. Thanks!

  62. Hi Gina. I can’t tell you how much you have inspired me to cook and eat healthy meals every week. I tell everyone about how wonderful and inspiring your website is to me. I cook so many of you dishes and have all your cookbooks. Every dish i make is delicious. I love all the international flair your dishes have that is never boring. This dish is absolutely amazing. I cannot believe it’s good for you. For my dish i added broccoli instead of rice. DELIC IOUS!!!! Thank you Gina for what you do…….

  63. I’ve made a recipe from your site before, didn’t it used to have red pepper flakes and not siracha? I’m confused. I loved this recipe but doesn’t look the same.

  64. Amazing! I put a few chili peppers in to spice it up a little more, and my family all agreed this was better than carry-out. This recipe is going on our favorites list.

  65. Excellent dish. Has become a favorite. We add honey and some spicy chilli sauce for heat. Yum!

  66. I’m not sure it’s gluten free nor dairy free. I thought soy sauce contained gluten, but Tamara soy sauce is gluten free. Also, there is egg in the recipe, but other than that it’s quite tasty. Thanks for sharing!

  67. Doesn’t taste the same at all… it’s ok but if you’re looking at something similar to Chinese food  it recommend

  68. This puts the YUM to the MY! I look forward to making this recipe many more times in the near future. As a single person, this makes for great leftovers. When i used the can of chicken broth for the chicken, i used the leftover broth with the rice to add some more flavor. Not sure if it adds points, but it does use the unused portion of something i’d love to save from going to waste. 🙂 thanks Gina for your great gift or recipe making!!

  69. I have been praising your recipes to my cookbook club.  I have not had a bad meal plan yet!   This was amazing and will be a frequent dinner!  Thank you

  70. Doesn’t taste anything like General Tso’s chicken, and my chicken did not get truly crispy. I’ll eat the leftovers begrudgingly, but wouldn’t make this again. 

  71. Hi 
    I’ve made his twice now and we   love it. I saw the comments about it being messy, and it is , so I try to clean up as I go.  

    I add a little low sugar oj and some orange zest to the sauce and also add the addl sugar suggested in the notes.  I also needed to add a little more oil to cook the chicken. 

    One thing to note that maybe you should address in the recipe : you need to make a slurry w the cornstarch addition to the hot sauce. Powdered , dry cornstarch added to hot liquid will clump. Other than that, the recipe is great and easy to follow . You mix it with equal parts water and dissolve it, then add that to the hot sauce.  

    • I made this as directed with no slurry before adding the cornstarch. It didn’t clump, thickened beautifully, and was velvety smooth.

  72. My husband and I love this recipe. The only change I made to it was add a little honey to sweeten it up and balance the salt and heat. 

  73. Craving this. 

  74. I want to make this so badly but was wondering, do you know of a substitute for the hoisen sauce (it has soy in it and I can’t have soy). Thanks so much!

  75. Absolutely fantastic- I’m so thrilled that my friend recommended Skinny Taste! This General Tso’s Chicken was amazing!

  76. I sort-of made this recipe, and it turned-out phenomenally great! I say sort-of because I had to use what was at hand and get a bit creative, substituting the fresh ginger for some candied ginger I keep on hand for stomach upset; the 2 medium scallions for frozen chopped onions; hoisin for no sugar added apricot jam; olive oil instead of sesame oil, and no sesame seeds! Then, since my better half can’t stand the “mouth feel” of rice, I served it over spaghetti noodles! My SO also doesn’t like sriracha sauce, so I didn’t add it to the recipe and only used it on my plate. With all that substitution, I still followed the cooking instructions to the letter, and it is one of the best meals I’ve ever made. Oh, did I mention I don’t have a wok at my snowbird home (hence also not having all the ingredients called for) so I used my copper chef pan instead?!

  77. This wa absolutely delicious! Will definitely make this dish again and again. Thank you!

  78. A bit too sweet for me. I would use oyster sauce next time intead of Hoisin. 
    Also like stir fries with more veggies so I added some. 

    • the real General Tso’s calls for vinegar. That would likely have provided the sour to counteract all that sweetness

  79. Everyone loved this dinner! I did have trouble with the chicken sticking to the pan so I had to add more oil. Overall the taste was delicious-served it with brown rice and roasted broccoli.

  80. Absolutely delicious! The hoisin, sriracha, ginger, garlic, and soy sauce was spectacular! Really easy once you got all the ingredients together! I’m not sure why but the egg white stuck to my wok, however the chicken was so tender. I added a bit more soy sauce and salt before finishing with the scallions and sesame seeds. With cauliflower fried rice.. a definite winner dinner!

  81. you are so clever about alternatives, so I am hoping you an help with a substitute for soy sauce and other soy products. we are a family with thyroid issues and soy is on the top of the no no list. can you help us ??

  82. Just wanted to say thanks. I saw someone mention your site on Instagram and got curious. Yesterday I made Columbian eggs. I just finished this chicken dish and it was wonderful. I swapped breast for thigh’s. Delicious!

  83. I saw that there are different types of sriracha sauce. Which one is recommend for this recipe? Chilly, sweet? Thanks 

  84. Can you do this recipe in the Insta Pot. If so, how would you proceed

  85. Absolutely yummy had it with cauliflower rice yum!!

  86. Thought 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. 

  87. I 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.

  88. I loved it! My boyfriend asked me to start making more Asian recipes after eating this 🙂

  89. So amazing.  Not a scrap left!

  90. Our family loves chinese but one of my children is allergic to sesame.  What can I sub for sesame oil in asian recipes?

  91. This was delicious. A hit with the kids and the husby. Thanks so much!

  92. Just made this tonight. No added sugar and it was delicious!

  93. So good! I added broccoli for an extra serving of veggies, and there was plenty of sauce to cover all.

  94. Made this for dinner tonight. It was great — although the sauce tasted more like spicy cashew chicken then G Tsos.e

  95. This 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.

  96. Made 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!

  97. I 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!

  98. Made it last night and very tasty

  99. This 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. 

  100. Is there a substitute for hoisin sauce? Cannot find it in supermarkets in Puerto Rico. Thanks!

  101. So I’m making this currently and the chicken is sticking SO BADLY. Help! 

    • It 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.

  102. I 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!

  103. I 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.

  104. This 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.

  105. Delicious! Whole family loved it, great compliment when hubby says put in the rotation. Thanks for a great recipe! 

  106. This is one of the best stirfry recipes I’ve ever made! So much flavor! I subbed chicken thighs for breast and YUMMO!

  107. Amazing!    Really tasty,   Added Bermuda onion and fresh broccoli with the leftovers  the second night .
    Terrific recipe and easy instructions.    

  108. Hi 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!


  109. As always, delicious! I had to add a little sesame oil, as it was sticking in the pan. Other than that, amazing!

  110. This is delicious! Thanks!

  111. This 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… 🙂

    • I alight be wrong , but I don’t think it will get crispy with how the recipe is written — the cornstarch needs to go on the chicken alone , no wet ingredients , and sautéed like that for it to crisps up. You need to do it like u would breading for it to crisp. Since it’s mixed w wet ingredients then sautéed the chicken won’t get too crispy.  Also adding the last bit of cornstarch to the hot ingredients in the sauce isn’t quite right. That makes lumps. The cornstarch should be mixed w other liquids while cool, then they’re all heated up together.  Or make a cornstarch slurry and add that to hot. Either of those ways work, but to add dry cornstarch to hot liquid results in lumps of cornstarch. 

  112. This 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!

  113. Is there something you can sub for the egg white?

  114. Wau!!!! 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.

  115. I 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!!!!

  116. Delicious 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 

  117. Any 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.

    • VICI
      – I haven’t tried this yet, but plan on making w/ this tonight. I am using Coconut Amino instead of soy sauce also.

  118. Gina, 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.

  119. Husband and both my kids loved it!  Hard to find a meal that does that!  And it was easy too!  Love your recipes!!!

  120. Delicious!  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.  

  121. This 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!

  122. Absolutely 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! 

  123. I would not make this chicken again.  I thought it had no taste at all!  I was very disappointed!  

  124. Totally 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.

  125. This was absolutely delicious. I’ve not made one thing yet from the cookbook or this site that wasn’t great. Thank you!

  126. I made this last night and it was delicious. Serving size was accurate. I had stopped eating Chinese food
    because it bothered me afterward.  This was perfect.  Thank you, Gina.

  127. I”ve made this twice and love, love it. 

  128. I made this for the first time tonight and it was DELICIOUS! Served over cauliflower rice. It’s a winner in our house!

  129. With 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!

  130. I made this last night and it was FABULOUS! I love being able to eat guilt free Chinese food ?

  131. Made this dish and it was full of flavour. The family loved it.

  132. Has anyone tried this in an air fryer??

    Recipe looks great (as always)

    • I 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. 

  133. Made this for dinner, and would not make it again, it was not worth the mess. 

  134. Just 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!!

  135. Just made this for lunch.  Fantastic and flavorful.  Another keeper. 

  136. Absolutely delicious. One of our new favorites.

  137. If I do not have a wok, what kitchen instrument do you recommend?

  138. I 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!

  139. I 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.

  140. This stuck to my wok horribly using the recommended amount of sesame oil. Usually all these recipes are great but so disappointed. 

  141. Great 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.

  142. Loved this dish.  Made it after a long day at work because it was super easy and super delicious.

  143. Can this sub flour for cornstarch? I forgot to buy!!

  144. This is great! Teen boys loved it and even liked the leftovers next day.

  145. I 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.

  146. I didn’t have the scallions or hoisin but otherwise made per the recipe and both my husband and I loved it!

  147. Looks delicious and simple! Thanks for sharing!!

  148. I 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.

  149. Made 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).

  150. Hey! 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!!

  151. Made 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!

  152. Have you stopped including the original points value for your recipes?

  153. My husband and I just sat down for dinner and he let out a shout of amazement – he thinks this is the best recipe yet!

  154. OMG!!This is so good!!. You have to try this.

  155. Again… 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!

  156. Made 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. 

  157. This was delicious! Added a touch more sriracha for our tastes. The leftovers were even better.

  158. This is excellent. What could serve in place of egg whites? (Allergies)

  159. Made it this week and we loved it! Super easy and so flavorful! I served it over jasmine rice (our favorite). Great recipe! Thank you!

  160. This looks great! I don’t have any chicken breasts at the time, do you suppose this would be as good with turkey breast?

  161. Super yummy! I left out the ginger, but added steamed broccoli and peanuts to it at the end. We had it over brown rice. I will definitely be making this recipe again. Thanks!

  162. In your recipe description you say more than half the calories of takeout chinese, I think you meant less?

  163. The meat was so tender and the flavor was good, but Holy Sodium! I used low sodium soy sauce and chicken broth, and even checked to be sure I used the correct amount of Hoisin sauce. Any suggestions for cutting the sodium from this recipe?

  164. Made this last night – came out so good!

  165. I made this exactly as the recipe is written and it was delicious! The level of spice ? was just right for whole family.

  166. I just got an air fryer and was wondering if I could somehow make the chicken in that and then toss it into a pan on the stove with the sauce to finish it off? Any tips or suggestions before I experiment? Thank you!

  167. This was really good and the chicken texture was perfect and stayed juicy even after being reheated as leftovers. However, it did not taste like General Tsos, even with the suggested addition of honey. I wonder if the ginger flavor threw it off? I’m not sure what it was exactly. Overall it was still a great substitute for Chinese takeout. I made it with the cauliflower fried rice, which was good but not great. Was a lot better with the sauce mixed in it. 

  168. This recipe was DELISH! I cooked the chicken in my air fryer! It was really a delicious recipe. Thank you so much, Gina, I love your site! Your recipes are really fantastic!

  169. This is my husbands favorite Chinese take out dish ever so I was excited to see this. I made it tonight and it was perfect.
    I also just want to say I’ve been following your blog from your first few posts all the way back in 2008 and I have to say I have yet to cook a bad recipe of yours in all these years.  Everything is just so tasty and simple to prepare.  Ive been religiously using your recipes for dinner for the past 4 months and my kids gobble up every morsel of food on their plate, my husband has lost 40 pounds and it makes me happy know that were all eating healthful, well rounded meals each night.  You take the guess work out of eating better. Thank you for being so dedicated to this blog because I’m not sure I would be able to follow Weight Watchers so easily without this resource!

  170. Hi Gina,
    Wondering why the chicken is cooked in two batches not all together?

  171. I tried this this evening and my chicken stuck to the pan 
    Cement! ? What did I do wrong? I followed everything to 
    A tee. 

  172. I thought this was a delicious recipe. I added in steamed broccoli at the end to bulk up the serving and it worked quite nicely. Thanks for the recipe.

  173. Made this tonight and served over brown rice. This was very good! Didn’t have chicken broth so had to use beef broth. Other than that I followed the recipe as is.  Will definitely make this again.!

  174. Made this Twitter not get for dinner and got the ultimate new recipe compliment. “You can mak this again!” Gr at flavor with just enough heat. All loved it.

  175. Made this tonight and it was DELICIOUS! My son is allergic to sesame, so substituted olive oil for sesame oil and made my own hoisin sauce – so many recipes online. Thanks for the great recipe- way better than takeout and super quick to make! 

  176. I made this tonight (omitted the siracha), while it tasted good, it came out very dark brown and didn’t taste at all like general tso 🙁 Any idea what I did wrong?

  177. This was so good and easy to prepare.  I added 1T brown sugar and 6 dried arbrol peppers to the sauce for sweet het, and it tasted very much like the sauce st my local Chinese restaurant.

  178. First time for our family to have cauliflower rice – big fan, but a bigger fan of the flavor this recipe offered. Only substitution I did was sesame chili oil as we did not have plain sesame oil. Great flavor, quick and easy to make!

  179. For everyone thats asking if its freezer or meal prep friendly, I made it 3 days ago and just had the last serving today. I stored it in the refrigerator and just reheated some in a pan when I wanted it and it worked perfectly!

  180. Made this tonight – YUMMO!!!! Everyone loved it. Took a bit of time to prep but totally worth it. Next time I’ll try to do some earlier prep so I don’t have to do it all at dinner time.

  181. I haven’t cooked much with corn starch, but is this okay to not dissolve the corn starch before adding half way through step 3? Can’t wait to try. Thanks for the quality recipes, Gina!

  182. So good. Based on other posts/comments, I reduced the soy by about a tablespoon, added a tablespoon of honey and a teaspoon of garlic chili sauce for heat.

  183. Once again, loved this take on a high calorie favourite!! Love this recipe and will absolutely make it again.

  184. Made this tonight with the cauliflower fried rice. Delicious!

  185. If I want to do 2 pounds or chicken, should I double everything else?

  186. This was a delicious! Thank you for all the great recipes.

  187. Fantastic! Better than takeout!!!

  188. I’ve made many recipes from this site & have liked all of them but this one. 🙁 I think the hoisin I used made it extremely salty tasting.

  189. I made this – but sesame oil doesn’t do well when frying this hot. I used a heavy hand and sprayed some canola oil in my pan. First batch of chicken got very dark brown/burnt. I did another batch right away, as I had another large chicken breast. This time I kept moving the pieces to keep them from developing a two sided crust. After removing the chicken, I put it in the saute pan with the sauce, gave it a quick stir and turned off the burner. Then I dumped in a bag of riced cauliflower into the pan I had just cooked the chicken in. The couliflower had been microwaved for 1/2 the recommended time. Then, as soon as it was hot/cooked I added 1/2 of the sesame oil I was supposed to fry the chicken in. Sesame oil is better as a final flavor add then a frying oil.

    The outcome was delicious – just enough spice to give a light kick. Will make it again!

  190. Thank you so much for sharing! Made this today and it was incredible. The cornstarch eggwhite trick really prevented the chicken from drying out. The texture was fantastic! Now I finally have a healthy Asian comfort food recipe!

  191. Great tasting sauce. I used jasmine rice instead of cauliflower rice, so I added broccoli and bok choy to the wok after cooking the chicken. My family voted this as a “make it again” recipe. Our New Year’s Resolution was to try at least one new recipe per month–your cookbooks have been a huge help in achieving that!

  192. I’m not sure if we might have done something off based on the high ratings of other comments, but made this last night and both my partner and I thought it wasn’t that flavourful – followed recipe exactly. Both of us found it was missing something – more sweetness perhaps? Am curious to know if others found this as well. Served it over jasmine rice.

  193. Delicious. Wonderful recipe! Family loved it. 

  194. Oh my!!! This was so good.  This is one of my favorite dishes to order in a Chinese restaurant; this recipe does not disappoint!! Another winner, Gina.  I don’t know how you keep coming up with all of these, but I’m so glad you do.  Both the hubs and I love just about every recipe of your we try.  

  195. This was so delicious!! My family gobbled it up!

  196. My husband really liked this recipe.  I though it was good – maybe a bit spicier than I was expecting.  It would be 5 star except that I completely scorched my pan cooking the chicken – the amount of oil called for in the recipe did not seem like enough to take care of all of the cornstarch in the chicken mixture.  I ended up adding a bit more oil and still had quite a crust on the pan.  Maybe I had the heat up too high.

    • We had the same problem. We didn’t have a wok and followed the directions, but also got a layer of possibly cooked egg/cornstarch on the bottom of the pan.

  197. Will the weight watchers points increase if using non gluten free soy sauce and hoisin suace? 

  198. I forgot to rate it!!  I would give it way more then 5 stars if I could!! YUM!

  199. Oh my gosh!!!  What aa fabulous recipe!!!  I can’t wait to make it again and in a double batch!!!  Thank You Gina!!!!

  200. Really enjoyed this! I would tweak a few things next time to have the sauce be a little thinner to soak into the rice as well! 

  201. This was really good and easy for me to make. Will make again. 

  202. Absolutely delicious and easy! The 2nd of your weekly dinner plan recipes I have tried in as many weeks. Thanks!

  203. Made it last night for dinner…..It was AWESOME!!!
    My husband couldn’t get enough of it and was talking about how good it was this morning
    Thank you and keep the recipes coming

  204. could you omit the corn starch? i know it is used to thicken up the sauce, is there anytype of no flour replacement?

  205. this looks tasty! I ‘d absolutely prefer to attempt.

  206. This was absolutely delicious!!!!! 

  207. Do you think this would be good served in a lettuce wrap as an appetizer?

  208. I do not like peeling and grating fresh ginger, I buy the fresh ginger in a tube , does anyone know what the 1inch would be equal to in tbs measurement? 

    • I bought the tubes ginger too. I put about an inch of the “paste”. Just finished dinner now and it was awesome!!  This is my first week following Gina’s meal plan and after 5 days, I’ve lost 1.6lbs and gotten “over the hump” that I’ve been stuck in for the past 7 weeks!!  I can’t wait until next week’s meal plan is posted!  The best part is that you’re never stuck in a food rut. The flavors are always changing. C’mon 10 more lbs!!  Lol. Thanks Gina!

  209. I made this for dinner this evening.  I doubled it, as I thought my stepson and husband would like it and eat two plates. I was right. I served it with white rice. It was delicious. I didn’t change anything since I was lucky enough to have all the ingredients on hand. I love your recipes and your photos. Also, the fact that you include WW values makes your site, and cookbook a go to place for me when I don’t know what to make for dinner.

  210. This was delicious, Gina. I added a little orange zest. So good!  To be fair I have never ordered General Tso’s chicken at a restaurant so I have nothing to compare this to, but that didn’t matter. Absolutely awesome!  Great Friday night go to when you want restaurant food but not restaurant calories!  So great!

  211. I’m making this next week! It sounds incredible and easy instructions! I make a recipe from your cookbooks/website at least once a week and my hubby loves them all! Tomorrow is chicken spinach rollatini!

  212. I made it for dinner tonight and it was very good! I added 1T splenda for baking and only 3/4 t of the sriracha but it was still too spicy for my kids. The adults enjoyed it though and there was enough sauce to add some stir fry veggies as well. Also, I would make the chicken pieces on the smaller side so they cook more quickly.

  213. Made it tonight!!! Love it….and all your recipes! Works so well with WW.

  214. This dish was absolutely delicious! So much better than take out. I did not miss the breading or the sugar because there was so much flavor. We followed the recipe exactly and used boneless chicken breasts. We let them sit in the marinade for around 30 minutes and they were fork tender when done. Using a wok, we were able to cook all the chicken at once. This is going to be a “go to” recipe for this family.

  215. I made this last night and it was PERFECT! I didn’t make any changes or additions to the recipe, and served it over brown rice. My husband LOVED it, which is a huge victory because he is really picky! Definitely would satisfy a craving for Chinese food and it wasn’t hard to make at all. Great recipe, Gina! Thank you!

  216. Has anyone tried this recipe with shrimp? Going to give it a try tonight.

  217. Wow! This was absolutely delicious and was packed full of flavor. We love spice in our house, so I added a little extra sriracha to the sauce and sautéed the chicken with dried red chili peppers as Gina suggested. Added the perfect amount of heat!

  218. Is it possible to make this without the egg white?  My daughter has an allergy.

    • ground flax seed and water is supposed to have the same properties as egg whites. You can google the process

    • I also have an egg white allergy and usually I just leave it out or use Bob’s Red Mill Egg Replacer – that stuff is incredible!

  219. I made the General Tso’s and the Cauliflower stir fried rice . So amazing thank you. My husband wants it everyday. I grated a fresh cauliflower and used a processor for the other bits of the cauliflower. My points were Chicken 6 points on Freestyle and Rice 3 points. Did not change a thing. Calculated on weight Watchers App

  220. Made this for dinner tonight along with the cauliflower fried rice. The family loved it. It was delicious and so filling!  

  221. I’ve been making your recipes daily for probably 5 years now, and have never commented. I don’t use this site to lose weight or count calories, but I always joke that we have the SAME tastebuds and I never have to alter anything. My 3 boys loved this meal and my husband went crazy over it. Doubled the recipe and it’s ALL gone. I mixed Trader Joe’s fried cauliflower rice and brown rice and it was perfect. This will be in our rotation! 🙂 

  222. I made this recipe tonight and it was DELICIOUS!!! I was worried about the high amount of sodium in the Hoisan Sauce. Another subscriber suggest I try Coconut Aminos and it was really good. I put mine over Riced Organic Carrots from the Organics Safeway brand. Even my mom who will be 81 in July and just recently began Dialysis due to Diabetes LOVED it. Although, she said it was too hot. Thanks for the great recipe!

  223. So full of flavor its hard to believe its so light in calories! Dinner comes together very quickly with this recipe! Another winner!!

  224. I too started making Chinese and Indian food at home so that I can control the ingredients.  When I read through the recipe I realized I had EVERY ingredient on hand, including a fresh cauliflower head for cauliflower rice.  I’m making this for our Friday Night Date Night dinner.  I’m also checking out the other recipes you mentioned to expand my international cuisine.  Thanks for the great post.

  225. Gina,

    This recipe came in my e-mail this morning as I was wondering what to make for dinner.  We had everything we needed so we have just enjoyed this.  Hubby had it with brown rice, I had it with cauliflower rice.  It was delicious and we’ll definitely make it again.  Thank you so much for sharing these recipes with us.

    The heat in the recipe was just right!

  226. Is there a substitute for hoisin sauce which contains sugar?

  227. Thanks for the recipe. What can I use if I need to avoid soy products? As well as gluten. And fermented foods.

  228. I’m excited about this recipe! It’s my favorite Chinese take-out food. I’ll be making it next week for sure. Your recipes make up the majority of our weekly dinners. Thanks for making such tasty dishes.

  229. I made this last night & it was delicious! It really tastes like Chinese food from a restaurant. Worked great as leftovers for lunch today too. Served it over brown rice.

  230. my son is highly allergic to Hoisin sauce – can I substitute something else? I would love to make this for us!

  231. I made this last night and my husband said it was one of the best things I have ever made EVER. Thank you!

  232. If I can’t find gluten free hoisin sauce, what should we use? We want to make this tonight for dinner! Thank you!

  233. Sounds delicious. Could I make the sauce ahead of time? Maybe on a day or two ?

  234. I don’t see a freezer friendly icon. What about it makes it not FF? Just for my knowledge. Thanks!

  235. I love this lighten version and will try it out soon! Thanks for this recipe. A side note: store bought hoisin sauce is often not GF and has unwanted additives. Here’s a link to a homemade version–just use tamari sauce instead of soy sauce.

    • thank you for this! I’m GF but also try not to have a pantry/fridge full of things I don’t use that often, so this is perfect!

  236. Hi Gina,
    I am a new follower of your daily emails and really enjoy getting them. I have recently restarted WW so I love the fact that you have included the new points for each recipe. I am curious about General T;s …did yo servit it on Cauliflower rice or regular rice and what would the point value add for each?
    Many Thanks..

  237. Hi Gina, this recipe looks delicious!!!
    I want to make it tonight for dinner. My mom just started Dialysis so I’m concerned about the high sodium. Any suggestions on using an ingredient that isn’t so high?
    PS I LOVE your recipes!!!

  238. Gina,

    I find your recipes awesome, however I find that they consistently have a higher sodium count than my husband and I can intake as a result of doctor’s orders. Would it be possible to add to the recipe description or the recipe itself an option for a much lesser sodium option? Thank you.

  239. Thanks Gina! My son is allergic to soy and I just discovered coconut aminos at Trader Joes that makes a wonderful substitute. Wanted to share fir yiur soy-free followers.

  240. If you add honey or sugar to the sauce for sweetness how does this affect the smart points?

  241. I have made this several times…so delicious and my family loved it! Another keeper!! Thanks!!

  242. My family loved this dish! I didnt use red pepper flakes but I will next time:)

  243. Can you use Coconut Aminos in place of Soy sauce? Or will if affect it.

  244. I prefer to make my own Chinese dishes too. I am allergic to star anise and it is in Chinese 5 spice and hidden in some other dishes. Making Chinese dishes at home definitely has it advantages!!!!

  245. this was inxredibly delicious!!!

  246. We made this tonight (inspired by Instagram!) and WOAH. Two big thumbs up!!! My husband said this might be a top 3 skinnytaste recipe for him (which says a lot). You are GOOD!

  247. Looks so good! I’m going to try this next week. What did you do for the cauliflower rice you served with the chicken?

  248. I’m planning to make this with tofu.

    • Have you tried the tofu version yet? Curious because we don’t eat meat either

      • I just made it tonight! I would use extra firm tofu (but not the fortified one- that crumbled). I cooked the tofu in the sauce for about 5 minutes to make sure the egg white was cooked. The taste was delicious and not too salty. I added extra sriracha for a kick and I’m looking forward to trying it with honey next time! 

  249. I love all of your Chinese recipes. So easy and better than take out!

  250. Similar to the comment above about cauliflower….I assume it would do well with firm tofu, but would you drain the tofu?

  251. Looks great! Quick head’s up, I think there’s a typo in the first paragraph. It says it has more than half the calories of take out. Thanks for all your amazing recipes, you’re a staple in our house!

  252. would the sauce sit well on cauliflower florets? I don’t eat chicken. Thanks!

  253. Do you need the Siracha? Does it bring something to the party besides heat? I don’t like spice and I’m wondering if it will be the same without it. 

  254. Yums! Can you do a short video? I would love to try this soon.

  255. I was LITERALLY searching here last week for a General Tso’s recipe because I SWORE I made it before from one of your recipes & I thought I was going crazy that I couldn’t find it! I later discovered the recipe I had made previously was from an old issue of Martha Stewart’s Everyday Food magazine but yours has way less points per serving so I’m definitely making this one instead! 

  256. Your stir fry recipes always taste like major indulgence. I cannot wait to try this – you are my go to for just about all things!

  257. this looks delicious! I’d definitely like to try. also, fyi, if this were to be gluten free, it would have to be made with tamari sauce and not soy sauce. Thanks!