Ingredients (Serves 4):
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch (for coating)
- 1 large egg, beaten
- 1 tbsp olive oil (for pan-frying)
For the Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/4 cup chicken broth (preferably low-sodium)
- 1 tbsp honey or a sugar substitute (like stevia)
- 1 tsp sesame oil
- 2 tsp cornstarch (to thicken the sauce)
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1/4 tsp red pepper flakes (optional, for spice)
For Garnish:
- 1/4 cup green onions, sliced
- 2 tbsp sesame seeds (optional)
Instructions:
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Prepare the Chicken:
- In a bowl, coat the chicken pieces in the beaten egg. Then, toss them in the cornstarch to coat evenly. This helps make the chicken crispy during frying.
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Pan-Fry the Chicken:
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
- Once hot, add the chicken pieces and cook for 4-6 minutes, turning occasionally, until they are golden brown and crispy. Remove the chicken from the pan and set it aside on a plate.
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Make the Sauce:
- In the same pan, lower the heat to medium. Add a bit more oil if needed and sauté the minced garlic and ginger for about 30 seconds, or until fragrant.
- Add the soy sauce, rice vinegar, hoisin sauce, chicken broth, sesame oil, honey, and red pepper flakes (if using). Stir well to combine.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add this mixture to the sauce, stirring constantly. Continue to cook for 1-2 minutes, until the sauce thickens to your desired consistency.
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Combine Chicken with Sauce:
- Add the crispy chicken back into the pan with the sauce. Stir to coat the chicken evenly in the sauce. Cook for another 1-2 minutes, allowing the flavors to meld together.
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Garnish and Serve:
- Once the chicken is coated and the sauce has thickened, garnish with chopped green onions and sesame seeds.
- Serve the General Tso’s Chicken with steamed broccoli, cauliflower rice, or any other low-carb, high-protein side of your choice.
Nutritional Information (Per Serving):
- Calories: 300-350
- Protein: 35-40g
- Carbs: 15-20g (varies with sweetener used)
- Fat: 10-15g
- Fiber: 2-3g
High-Protein Tips:
- Chicken Thighs vs. Chicken Breast: Using chicken thighs will increase the protein and fat content, making the dish more flavorful and moist. However, if you prefer a leaner option, stick to chicken breast.
- Low-Carb Option: Serve the General Tso’s Chicken with steamed veggies (like cauliflower rice or broccoli) to keep it low-carb and high in protein.
- Use a Sugar Substitute: For a healthier, lower-sugar version, use a sugar substitute like stevia or monk fruit to sweeten the sauce without the extra carbs.
