Lightened-Up General Chicken: A Guilt-Free Taste of Takeout

For years, General Tso’s chicken was my guilty pleasure. I remember back in college, late-night study sessions fueled by the sweet, tangy sauce and crispy chicken – a glorious, if decidedly unhealthy, indulgence. That sticky, satisfying flavor was pure comfort, but as I started focusing on healthier eating, it became a memory rather than a regular meal. But the craving never really disappeared. That’s why I was so excited to find this recipe, allowing me to enjoy all the familiar flavors without the regret! This recipe hits all the right notes – the perfect balance of sweet, savory, and spicy, and it’s much lighter than the classic version.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Weight Watchers Core/Flex

Ingredients

• 3/4 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons Splenda granular artificial sweetener
• 2 tablespoons soy sauce
• 1 tablespoon white wine vinegar
• 1/2 teaspoon ground ginger
• 2 teaspoons olive oil
• 2 medium scallions, chopped
• 2 teaspoons garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 lb boneless, skinless chicken breast
• 2 cups cooked brown rice (for serving)

Equipment Needed

• Cutting board
• Knife
• Small bowl
• Skillet or wok
• Measuring cups and spoons

Instructions

1. Begin by preparing the chicken. Cut the boneless, skinless chicken breast into bite-sized pieces, approximately 2-inch chunks. This ensures even cooking and easy eating.
2. In a small bowl, whisk together the sauce ingredients. Combine the chicken broth, cornstarch, Splenda, soy sauce, white wine vinegar, and ground ginger. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set the sauce aside for later.
3. Heat the olive oil in a skillet or wok over medium-high heat. Make sure the pan is hot before adding the aromatics.
4. Add the chopped scallions, minced garlic, and red pepper flakes to the hot oil. Cook for about 2 minutes, stirring constantly, until the garlic is fragrant and the scallions have softened slightly. Be careful not to burn the garlic, as this can impart a bitter taste.
5. Add the chicken to the skillet or wok. Cook until the chicken is browned on all sides and almost cooked through, about 5 more minutes. Stir frequently to ensure even browning.
6. Pour the prepared sauce over the chicken. Bring the sauce to a simmer, stirring constantly.
7. Continue to simmer until the sauce thickens and the chicken is cooked through completely, about 3 minutes. The sauce should coat the chicken evenly. The internal temperature of the chicken should reach 165°F (74°C).
8. Serve the General Chicken immediately over cooked brown rice.

Expert Tips & Tricks

• Control the Spice: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, start with just a pinch or omit them altogether. For more heat, add a bit of cayenne pepper or a dash of your favorite hot sauce.
• Tender Chicken is Key: Avoid overcooking the chicken, which can make it dry. The chicken is done when it’s no longer pink inside and reaches an internal temperature of 165°F (74°C).
• Cornstarch Consistency: Ensure the cornstarch is fully dissolved in the chicken broth mixture before adding it to the pan. This prevents clumping and ensures a smooth, glossy sauce.
• Make Ahead Tip: The sauce can be prepared a day in advance and stored in the refrigerator. This can save time during meal preparation.
• Vegetable Boost: Add some chopped vegetables to the stir-fry for added nutrition and flavor. Broccoli florets, bell peppers, or snap peas work well. Add them to the skillet along with the scallions and garlic.

Serving & Storage Suggestions

Serve the General Chicken hot and fresh over a bed of cooked brown rice. Garnish with extra chopped scallions for a pop of color and fresh flavor. For a more complete meal, add a side of steamed vegetables like broccoli or green beans.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. Add a splash of chicken broth if the sauce has thickened too much during storage. While freezing is possible, it can affect the texture of the chicken and sauce, so it’s best enjoyed fresh or within a few days. It is not recommended to leave cooked chicken at room temperature for longer than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	292.4 kcal	N/A
Calories from Fat	57 g	20%
Total Fat	6.3 g	9%
Saturated Fat	1.2 g	6%
Cholesterol	72.6 mg	24%
Sodium	777.3 mg	32%
Total Carbohydrate	28.6 g	9%
Dietary Fiber	2.2 g	8%
Sugars	0.5 g	2%
Protein	28.5 g	57%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spicier Version: For more heat, add a minced jalapeño pepper along with the garlic and scallions, or increase the amount of red pepper flakes. A dash of sriracha sauce added to the sauce is another way to kick it up a notch.
• Gluten-Free Option: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a Japanese soy sauce that is typically gluten-free.
• Vegetarian/Vegan Option: Substitute the chicken breast with firm tofu, pressed to remove excess water, and cut into similar-sized pieces. You can also use tempeh or seitan.
• Sweetener Alternatives: If you prefer not to use Splenda, you can use other artificial sweeteners like Stevia or Equal, adjusting the amount to match the sweetness of Splenda. You can also use honey or maple syrup, but keep in mind that this will increase the calorie count.
• Vegetable Variations: Feel free to experiment with different vegetables, such as broccoli, snap peas, carrots, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can use boneless, skinless chicken thighs. They will be more tender and flavorful but will also have a slightly higher fat content.

Q: How do I make the sauce thicker?

A: If the sauce isn’t thick enough, you can mix an additional teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce while it simmers. Stir constantly until thickened.

Q: Can I use regular sugar instead of Splenda?

A: Yes, you can, but remember that this will significantly increase the sugar and calorie content of the dish. Adjust the amount to taste, starting with a smaller amount than the Splenda and adding more as needed.

Q: Is it okay to use frozen chicken?

A: Yes, you can use frozen chicken breast, but make sure it is completely thawed before cooking. Pat it dry with paper towels to remove excess moisture, which will help it brown better.

Q: Can I add other vegetables to this dish?

A: Absolutely! Feel free to add your favorite vegetables like broccoli, bell peppers, carrots, or snap peas. Add them to the skillet along with the scallions and garlic.

Final Thoughts

This lightened-up General Chicken recipe is a fantastic way to enjoy the flavors of classic takeout without the guilt. It’s quick, easy to make, and packed with flavor. I encourage you to give it a try and adjust the recipe to your liking. Whether you’re following a specific diet plan or just looking for a healthier alternative to your favorite Chinese dish, this recipe is sure to satisfy. Share your creations and modifications with friends and family, and don’t hesitate to experiment with different ingredients and flavors to make it your own! Maybe pair it with a light cucumber salad for a balanced meal. Happy cooking!