Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

General Tso's Chicken

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

30 min

Cook

20 min

Ready

50 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 large chicken legs
thighs, boned, cut into 1/2inch pieces
* Camera
1 each eggs
slightly beaten
Camera
½ tablespoon vegetable oil
Camera
½ tablespoon cornstarch
Camera
1 x vegetable oil
* Camera
Sauce 1
2 each scallions, spring or green onions
trimmed to 4 inches
Camera
1 ½ tablespoons soy sauce, light
Camera
1 ½ tablespoons soy sauce, tamari
mushroom
Camera
1 ½ tablespoons rice wine
or dry sherry
Camera
2 ½ inch ginger
peeled
* Camera
1 x black pepper
grinded
* Camera
3 tablespoons chicken broth
Camera
1 teaspoon brown sugar
Camera
1 tablespoon cornstarch
Camera
Sauce 2
1 teaspoon rice vinegar
or cider vinegar
Camera
½ tablespoon thai chili paste
more if you like hot food
Camera
1 teaspoon sesame oil
optional
Camera

Ingredients

Amount Measure Ingredient Features
4 large chicken legs
thighs, boned, cut into 1/2inch pieces
* Camera
1 each eggs
slightly beaten
Camera
7.5 ml vegetable oil
Camera
7.5 ml cornstarch
Camera
1 x vegetable oil
* Camera
Sauce 1
2 each scallions, spring or green onions
trimmed to 4 inches
Camera
23 ml soy sauce, light
Camera
23 ml soy sauce, tamari
mushroom
Camera
23 ml rice wine
or dry sherry
Camera
2.5 inch ginger
peeled
* Camera
1 x black pepper
grinded
* Camera
45 ml chicken broth
Camera
5 ml brown sugar
Camera
15 ml cornstarch
Camera
Sauce 2
5 ml rice vinegar
or cider vinegar
Camera
7.5 ml thai chili paste
more if you like hot food
Camera
5 ml sesame oil
optional
Camera

Directions

In a medium bowl, combine the chicken with the egg, oil, and cornstarch.

In a blender or food processor, or by hand, combine the ingredients for Sauce 1.

In a small bowl, combine the ingredients for Sauce 2.

Place the measured ingredients beside the wok in the order in which they are to be placed in the wok.

Warm 2 serving dishes, one lined with paper towel, in a 250 degrees F oven.

Fill the wok to a depth of 1½ to 2 inches with vegetable oil.

Heat the oil to high (400 degrees F), or until a day-old cube of bread browns in just under 1 minute.

Heat another 4 minutes to stabilize the temperature.

Put the chicken pieces into the oil one at a time until all are in.

Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.

Empty the oil from the wok. Reduce the heat to medium (350℉/180℃) and stir in Sauce 1.

As soon as it bubbles, stir in the chicken.

Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish.

Scrape the sauce over the chicken and serve at once.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 4951% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 781mg 33%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe