Lighter General Tso's Chicken

Prep Time:
45 mins
Total Time:
45 mins

Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.


  • 1 ¼ cups long-grain brown rice

  • ¼ cup cornstarch

  • 1 pound snow peas, trimmed and halved crosswise

  • 4 garlic cloves, sliced

  • 2 teaspoons fresh ginger, grated and peeled

  • 3 tablespoons light-brown sugar

  • 2 tablespoons soy sauce

  • ½ teaspoon red-pepper flakes

  • 2 large egg whites

  • Coarse salt and ground pepper

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

  • 2 tablespoons vegetable oil, such as safflower


  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.

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