Prep Time: 15 mins
Cook Time: 15 mins
Rating:
fatsecret members overall average rating
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Enjoy this Asian classic by sautéing the chicken instead of frying.
Ingredients
Directions
- In a medium bowl, whisk together broth, cornstarch, sweetener (like Splenda), soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
- Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3-5 minutes.
- After sauce has slightly thickened, add the broccoli florets. Remove from heat.
- Serve chicken and sauce over rice.
- Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
655 members have added this recipe to their cookbook.
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 Reviews
Taste great. I added more broccoli and some shredded carrots to get more vegetables in. Definitely will make again. Will 1 1/2 or double the sauce to have enough to coat the rice too.
25 Jan 15 by member: Yves336
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Only ingredient substitution was 2 T Agave instead of Splenda, and it was yummy, but can't pass off as General Tso's. "Spicy Chinese Chicken" is a more suitable title. And it didn't seem that the broccoli would steam enough per directions, so I microwaved for 2 minutes before adding to pan. I would make it again with the addition of mushrooms.
08 Sep 14 by member: rbbtswfl
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AMAZING! Loved the flavours...was quietly chuffed when I saw hubby trying to get the last of the sauce out of the bowl, thats a good sign
26 Apr 14 by member: lindyloo40
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As written, this dish isn't good for any level of the Atkins Lifestyle, except Maintenance, and then only as an occasional treat. However, I like the concept of this dish, and can see, that with some modifications, like serving it with riced cauliflower, instead of the brown rice, and xanthan gum in place of the cornstarch, as a thickener; this could be made into a fantastic low carb dish that would certainly be suitable for Atkins, OWL level; which is why I'm adding this to my cookbook.
14 Sep 12 by member: ShyGuy
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Nutrition info does NOT include the rice. With rice, this dish is 661 calories/serving. Be aware of that. I served over cauliflower fried rice (from a Paleo website), which has negligible calories.
18 Jul 12 by member: LisaMia
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Enjoyed this dish a lot. Paired it with seasame noodles from another recipe. Misread red wine vinegar for just red wine so added a tbsp of vinegar as well.
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Don't rate something unless you have tried it! THIS IS A 5 STAR DISH for a low carber as well, I didn't cook the rice!!! YUM!!! I didn't have the red wine vinegar, Sub: 2T Red wine (drank the rest) and 1T regular vinegar. Sub regular onion for scallions, and a bag of cut frozen green beans in place of broccoli. WOW, So yummy , tons of flavor. Sweet and spicy. I used 4 packets of spenda. THANKS!
15 Jan 12 by member: Lizzygracemusic
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Not good for induction too may carbs and sugars
17 Apr 11 by member: surrealchereal
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I'm going to try this next week. My brother has been begging me to make Tso's, which I haven't done in awhile because of the customary double deep frying,but this looks like a good alternative- barring the Splenda. I'd rather have a few extra calories than sugar bonded with chlorine or other sweeteners of dubious benefit/ health risk.
18 Mar 11 by member: MrsTofu
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This was very good. I do prefer vermicelli instead of rice and it was awesome with it. Try it with the Spring Rolls.
03 Mar 11 by member: Betty Cook
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Nutrition summary:
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There are 289 calories in 1 serving of General Tso Chicken. |
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Calorie break-down: 22% fat, 41% carbs, 37% protein. |
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Nutrition Facts
Amount Per Serving
Calories
289
% Daily Values*
Total Fat
7.3g
9%
Saturated Fat
0.763g
4%
Trans Fat
0g
Polyunsaturated Fat
0.796g
Monounsaturated Fat
2.926g
Cholesterol
55mg
18%
Sodium
954mg
41%
Total Carbohydrate
31.17g
11%
Dietary Fiber
3.4g
12%
Sugars
1.57g
Protein
28.46g
Vitamin D
-
Calcium
53mg
4%
Iron
1.64mg
9%
Potassium
280mg
6%
Vitamin A
27mcg
3%
Vitamin C
42.8mg
48%
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14%
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of RDI*
(289 calories)
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Calorie Breakdown:
Carbohydrate (41%)
Fat (22%)
Protein (37%)
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* Based on a RDI of 2000 calories
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