Ingredients:

  • 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

Instructions:

  1. If you make it, I would love to hear what you think! Please come back and leave a comment, or share and tag me! For more Chicken Recipes click here!
  2. Print.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #fbd049; }4.67 from 120 votes Did you make this recipe? Leave a review »General Tso's Chicken 5 Freestyle Points 252 CaloriesTotal Time: 20 minsYield: 4 ServingsCOURSE: DinnerCUISINE: Chinese, JapaneseThis 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!Ingredients1 pound boneless, skinless chicken breast, cut into bite-size pieces¼ cup reduced sodium soy sauce, divided*¼ cup cornstarch, divided1 large egg white1 1-inch piece peeled fresh ginger2 cloves garlic2 medium scallions, whites and greens separated1 cup reduced sodium chicken broth1 teaspoon sriracha sauce, plus more for serving3 tablespoons hoisin*1 tablespoon plus 1 teaspoon toasted sesame oilsesame seeds, for garnishInstructionsIn 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.Notes*Check labels for gluten-free.NutritionServing: 3/4 cup, Calories: 252kcal, Carbohydrates: 16g, Protein: 27g, Fat: 8g, Saturated Fat: 1.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 73mg, Sodium: 1038mg, Potassium: 0mg, Fiber: 1g, Sugar: 5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%Freestyle Points: 5Points +: 7
  3. 5 SP Asian Inspired Recipes Chicken Recipes Dinner Recipes Egg Free Recipes High Protein Recipes
  4. posted April 4, 2018 by Gina 273 Comments / Leave a Comment »

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