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Fast & Easy Recipe For General Tso's Chicken

Monday's Leftovers: General Tso's Chicken

I haven't had Chinese for a while, and lately I've been craving the spicy-sweet flavor profile of that good old standby, General Tso's chicken.

Normally I order takeout at least once a week, but this month I'm on a tighter budget, so I'll take a different route and try to make a home-cooked rendition of this choice restaurant dish.

Not only am I saving money by using up the rest of yesterday's chicken, but I'm also going to lighten it up by eliminating the need for a deep-fryer — and I'll have dinner on the table in well under an hour. Make the recipe tonight.

General Tso's Chicken

General Tso's Chicken

Fast & Easy Recipe For General Tso's Chicken 2009-09-11 12:47:59

Ingredients

  1. 1 1/4 cups long-grain brown rice
  2. 1/4 cup cornstarch
  3. 1 pound snow peas, trimmed and halved crosswise
  4. 4 garlic cloves, sliced
  5. 2 teaspoons fresh ginger, grated and peeled
  6. 3 tablespoons light-brown sugar
  7. 2 tablespoons soy sauce
  8. 1/2 teaspoon red-pepper flakes
  9. 2 large egg whites
  10. Coarse salt and ground pepper
  11. 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  12. 2 tablespoons vegetable oil, such as safflower

Directions

  1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
  4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Serves 4.

Join The Conversation
zeze zeze 7 years
I usually don't like any Asian foods but I this looks really good and the ingredients looks good too.
Spectra Spectra 7 years
I've tried this before and for some reason, it's just not the same as the stuff we get from Shanghai Chinese Restaurant. So I usually just order it from there when my husband craves it.
doogirl doogirl 7 years
I'll be trying this too!
suziryder suziryder 7 years
Yes, I will be trying this. Mm.
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