Healthy General Tso’s Chicken


I hope everyone’s weekend was a success and I know many people don’t have to work today too (including my husband!).  Ours was good… nothing too eventful so far.  On Saturday, I walked and was feeling exhausted, so that day was pretty lazy.  Sunday, I deep cleaned the kitchen (so I have a sparkling clean refrigerator) and met a friend for lunch.  Good day!

This past week David and I were craving some unhealthy Asian food, but instead of getting take out and consuming over 1,000 calories, we decided that we would try to “healthify” some General Tso’s Chicken!  Who doesn’t like breaded chicken tossed in a heavy sweet salty sauce?!

We adapted our recipe from this one.



General Tso’s Chicken

Serves 4

Vegetable oil spray
1/4 cup all-purpose flour
3 large egg whites
5 cups Panko Bread Crumbs
1 1/2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
1 2/3 cups water
1/3 cup low-sodium soy sauce
1/3 cup apricot jam
3 tablespoons hoisin sauce
3-4 tablespoons cornstarch
1 tablespoon balsamic vinegar
2 teaspoons canola oil
2 teaspoons garlic powder
1 tablespoon grated fresh ginger

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Panko bread crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, mix the chicken in flour, dip in egg whites, then coat with Panko bread crumbs, pressing gently to adhere; lay on prepared wire rack.

2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.

3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.  Add more cornstarch if your sauce is really runny after a couple of minutes, but use sparingly.

4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.

We were really happy with the way this recipe turned out and will definitely be making it again. We served it over brown rice.



On a random note:  Look what Good Times has for our furry kids!




I don’t think that dairy and custard are probably great for dog’s little tummys, so I only gave Otis about a 1/5 of this container, but he was literally licking the bowl for a good 10 minutes after it was gone.  I guess he liked it:)

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