Lightened Up General Tso’s Chicken

We’re huge Chinese food fans in my house.

I loveitloveitloveit.  But if we ate the take-out from the restaurant down the street from our house, I’d weigh a bizillion pounds.

The great thing about making Chinese at home is that you can really tone down the salt, oil and/or butter content, and add a mad amount of veggies to make sure all the food groups are covered.  See?  Totally healthy.

This recipe is hands-down my favorite make at home Chinese dish.  We’ve made it a number of times, and it never disappoints.  It’s definitely one of our staple rotation meals, and I love that it has the “take-out” taste without the “take-out” calorie-count.  We usually serve this meal with brown rice, but if you really want to jazz it up a bit, serve it with my favorite version of fried rice.

Lightened Up General Tso’s Chicken
  • ½ cup cornstarch
  • ½ pound snow peas, trimmed and halved crosswise
  • 1 cup broccoli florets
  • ½ cup sliced carrots
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled
  • 6 tablespoons light-brown sugar
  • 4 tablespoons soy sauce (I used low-sodium)
  • 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 or olive oil
  1. Stir together 2 tablespoons cornstarch and 1 cup cold water until smooth. Add veggies, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In a large bowl, whisk together egg whites, remaining cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken, and toss to coat.
  3. Heat 1 tablespoon of oil over medium-high heat in a large skillet. Remove chicken from the egg mixutre and add to skillet. Cook until golden, about 6 to 8 minutes, turning occasionally.Transfer chicken to a plate; and set aside (reserve skillet).
  4. Add veggie 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 brown rice or fried rice.
adapted from Martha Stewart
Nutrition Information
Serving size: serves 4

Have a great Tuesday, everyone!




  1. Melissa

    This looks so good! As soon as I can leave this house after this silly storm, Issac, I am getting these ingredients. However, I have a picky girl. Is this spicy? I guess I could just use less red pepper flakes?

    • Ashley

      Hi Melissa! I didn’t find this dish to be particularly spicy, but if you’re unsure (I know how it is to have a picky kid, believe me), just leave out the red pepper. It will still be great without it! =) Also, taking care during the storm–how close are you? Be safe, and keep us posted.

      • Melissa

        I just looked through the pantry, because what else do I have to do, and I think I have everything to make this! And I have some chicken that needs to be cooked in case we lose power. Looks like this is dinner tonight! And I don’t expect this storm will be too bad, mostly a rain event. It’s not raining yet but very windy. Don’t believe the media hype, but as always prayers, mojo, whatever you got are appreciated!

  2. Terry

    Yummy – always the first thing I look for when we go out for Chinese.
    Terry recently posted..Menu Plan – Aug. 27My Profile

  3. Hayley @ The Domestic Rebel

    I loooooove general tso’s chicken! There’s a place nearby that has an amazing version but omg, I don’t even WANT to imagine calories for that thing, so I never get it. This looks totally awesome–more veggies than that version, still a delicious, glazy-sauce to go on top AND low-cal. You can make this for me for dinner anytime, girl 🙂
    Hayley @ The Domestic Rebel recently posted..Pumpkin Butterscotch Cupcakes with Biscoff Marshmallow FrostingMy Profile

  4. Lisa {Sweet 2 Eat Baking}

    Ashley, this looks fantastic! I love chinese too so i’mma gonna enjoy making this for me and the giant man-baby. My kids won’t eat chinese so more for us! Woohoo!
    Lisa {Sweet 2 Eat Baking} recently posted..English Coconut MacaroonsMy Profile

  5. Andrea

    Making this for dinner tonight (along with the fried rice). Can’t wait!!

    • Ashley

      I hope you like the dinner, Andrea! It’s one of our faves!

      • Andrea

        It was a hit!! My girls (7 and 9) even asked for seconds!!! My picky husband had seconds, too! My son, well….he ate the chicken (has to pick out anything with color) and said it was great. Will definitely be making again!! Pinning it now.

  6. Jocelyn

    I made this for dinner tonight, and it is delicious! My family wants me to make it again. Thanks so much for a terrific recipe.

  7. Christian Cunard

    what is the serving size ? I need to know so I know whether to double or triple the recipie. I have a family of 11 to feed and we all love Chinese.

    • Ashley

      So sorry about that. It serves four.

  8. Mila Furman

    Aghhhh so loving this!!! And your picture is absolutely gorgeous!!!



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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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