General Pao’s Chicken: A Healthier Take on a Classic

My first encounter with General Tso’s Chicken, a dish that shares a similar lineage with General Pao’s Chicken, was a revelation. It was at a small, family-run Chinese restaurant tucked away in my neighborhood. The glistening, slightly spicy, and wonderfully tangy sauce coated crispy pieces of chicken, served alongside fluffy rice. It was comfort food elevated, a symphony of flavors and textures that immediately earned a permanent place in my culinary heart. Recreating those comforting flavors while keeping things on the lighter side has been a delicious challenge, leading me to embrace this healthier and equally satisfying version: General Pao’s Chicken.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: 1 pot
• Dietary Type: Dairy-Free

Ingredients

• 1 lb boneless skinless chicken breast
• 3 tablespoons cornstarch
• 1/3 cup reduced-fat chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1 tablespoon dry sherry
• 1 1/2 teaspoons hoisin sauce
• 1 1/4 teaspoons fresh minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 teaspoons sesame oil, divided
• 1 medium red bell pepper, diced
• 1 cup onion, diced

Equipment Needed

• Cutting board
• Knife
• Plastic wrap
• Meat mallet
• Medium bowl
• Whisk
• Wok or large skillet

Instructions

1. First, prepare the chicken. Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound them to about 1/3 inch thickness. This helps them cook quickly and evenly.
2. Cut the pounded chicken breasts into strips.
3. Transfer the chicken strips to a medium bowl and toss with the cornstarch to coat them evenly. Ensure each piece is well-covered. Let the chicken stand for 5 minutes. This allows the cornstarch to adhere properly, which will help create a nice crust.
4. In a separate bowl, whisk together the remaining ingredients EXCEPT for the vegetables (the red bell pepper and onion). Combine the reduced-fat chicken broth, reduced sodium soy sauce, rice vinegar, sugar, dry sherry, hoisin sauce, fresh minced ginger, minced garlic, and red pepper flakes. Set this sauce aside.
5. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of sesame oil.
6. Add the diced red bell pepper and onion to the wok or skillet. Stir-fry until they are tender-crisp, about 3-4 minutes. Remove the vegetables from the wok and set them aside.
7. Add the remaining 1 teaspoon of sesame oil to the wok.
8. Add the cornstarch-coated chicken to the wok or skillet. Cook, stirring frequently, until the chicken is no longer pink inside and is cooked through, about 5-7 minutes. It should be lightly browned and slightly crispy.
9. Return the stir-fried vegetables (the red bell pepper and onion) to the wok with the cooked chicken.
10. Pour the prepared sauce over the chicken and vegetables. Heat through, stirring continuously, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes. The sauce should become glossy and cling nicely to the ingredients.
11. Serve immediately.

Expert Tips & Tricks

• Pounding the Chicken: Don’t skip the step of pounding the chicken. It not only ensures even cooking but also tenderizes the meat, making it more enjoyable to eat.
• Cornstarch Coating: A thin, even coating of cornstarch is key to achieving that desirable crispy texture. Make sure the chicken is relatively dry before coating it.
• Flavor Enhancement: For an extra layer of flavor, consider adding a splash of Shaoxing rice wine to the sauce.
• Spice Adjustment: Adjust the amount of red pepper flakes according to your spice preference. Start with a smaller amount and add more to taste.
• Sauce Consistency: If the sauce is too thin, you can thicken it with a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Add it to the sauce gradually while stirring until you reach the desired consistency.

Serving & Storage Suggestions

General Pao’s Chicken is best served hot and fresh, ideally over a bed of steamed rice or quinoa. Garnish with a sprinkle of sesame seeds and chopped green onions for added visual appeal and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or a skillet. If using a skillet, add a splash of water or chicken broth to prevent the chicken from drying out. Reheating in the oven is not recommended as it can make the chicken tough. Freezing is possible, but the texture of the chicken and vegetables may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	242.5 kcal	N/A
Calories from Fat	35 g	15%
Total Fat	4 g	6%
Saturated Fat	0.8 g	3%
Cholesterol	65.9 mg	21%
Sodium	559.5 mg	23%
Total Carbohydrate	19.6 g	6%
Dietary Fiber	1.6 g	6%
Sugars	8.7 g	N/A
Protein	27.9 g	55%

Variations & Substitutions

• Kung Pao Style: Add roasted peanuts or cashews to the dish for a nutty flavor and a satisfying crunch, mirroring Kung Pao Chicken.
• Vegetarian Option: Substitute the chicken with firm tofu or tempeh for a vegetarian-friendly version. Be sure to press the tofu well to remove excess moisture before coating it with cornstarch.
• Gluten-Free: Use tamari instead of soy sauce to make the dish gluten-free.
• Spicier Version: Increase the amount of red pepper flakes or add a dash of chili oil for a more intense heat.
• Vegetable Variations: Feel free to add other vegetables such as broccoli florets, snap peas, or carrots.
• Sweetener Alternatives: Use honey or maple syrup instead of sugar for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I prepare the sauce ahead of time?
A: Yes, you can whisk together the sauce ingredients and store them in an airtight container in the refrigerator for up to 2 days.

Q: How can I make the chicken crispier?
A: Ensure the chicken is dry before coating it with cornstarch and don’t overcrowd the wok when cooking. Cooking in batches will help maintain the temperature and promote crisping.

Q: Is it possible to use frozen chicken?
A: While fresh chicken is preferred, you can use frozen chicken. Make sure it’s completely thawed before pounding and coating it with cornstarch. Pat it dry to remove excess moisture.

Q: Can I add other vegetables to the dish?
A: Absolutely! Feel free to add your favorite vegetables such as broccoli, carrots, or snow peas. Add them to the wok along with the bell pepper and onion.

Q: How long can I store the leftovers in the refrigerator?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

General Pao’s Chicken is a delightful and healthier take on a beloved classic. The combination of savory, sweet, and slightly spicy flavors, coupled with the tender chicken and crisp-tender vegetables, makes it a truly satisfying meal. I hope you give this recipe a try and enjoy the process of creating something delicious and good for you. Feel free to experiment with variations and substitutions to tailor it to your preferences. Share your creations and feedback – I’m always eager to hear about your culinary adventures! This dish pairs wonderfully with steamed rice and a refreshing glass of iced green tea.