This 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.
Are you looking for a healthy twist to your usual take-out Chinese food?
Well, this healthier general Tso’s chicken is just what you need!
It has no breading and no frying and whips up in just 30 minutes!
That is less time than it would take you to place the order and pick up a takeaway dinner.
How simple is that?
The sauce is slightly sweet and spicy and can be adjusted based on how sweet or spicy you like your chicken.
Ingredients for healthier General Tso’s chicken
- Chicken breast
- Garlic
- Ginger
- Hoisin sauce
- Chicken stock
- Soy sauce – I like low sodium
- Rice wine vinegar
- Dark brown sugar
- Dried Thai birds eye chiles – this helps add heat but don’t eat the dried chiles as they are very hot.
- Cornstarch
- Sliced green onions
General Tso’s chicken with no breading
If you’re looking to lighten up your homemade food not breading and frying your chicken is one of the best ways to achieve this goal!
The sauce still clings to the chicken but the cooking is a lot less messy and the time it takes to complete the dish is almost cut in half.
Using chicken thighs
If you’re not a fan of white chicken breast meat you can substitute boneless skinless chicken thighs. It will add a little more fat to the finished meal but the meat will be tender and juicy.
More Asian inspired dishes
- Want a fun spin on your breakfast routine? Try my Savory Asian Oat Bran
- Need a healthier spin to your usual? Try my Healthier Orange Chicken
- Craving a comforting soup? Try my Instant Pot Asian Chicken and Rice Soup
- Love an easy low-fat recipe? Try my Ground Chicken Ramen Stir Fry
Healthier General Tso’s Chicken
Ingredients
- 3 teaspoons coconut oil divided
- 1-1/2 pounds boneless skinless chicken breast tenders cut into 1-inch pieces
- 3 cloves garlic
- 2 teaspoons grated ginger
- 1-1/2 cup chicken stock
- 1/4 cup dried Thai birds eye chilies
- 4 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons corn starch
- 2 teaspoons cold water
- 2 green onions greens parts thinly sliced
Instructions
- In a large 12-inch nonstick skillet set over medium-high heat add 2 teaspoons coconut oil.
- Once the oil is hot add in the chicken and cook until lightly browned and fully cooked, about 8 minutes.
- Remove the chicken from the pan and place the pan back on the heat.
- Add in the remaining 1 teaspoon of coconut oil and once the oil is hot add in the garlic and ginger. Cook for about 30 seconds or just until fragrant.
- Add in the chicken stock, chilies, soy sauce, brown sugar, rice wine vinegar, and hoisin sauce. Cook for about 5 minutes to help combine the flavors.
- In a small bowl whisk together cornstarch and cold water.
- Add the cornstarch mixture to the skillet on the stovetop. Stir to combine.
- Add the chicken back to the pan and continue cooking just until the mixture is thick and coats the chicken.
- Sprinkle green onions on the top and serve over rice with a side of vegetables if desired.