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Light General Tsao's Chicken

Light General Tsao's Chicken

Welcome, fellow food enthusiasts! Today, I am thrilled to share with you my recipe for Light General Tsao's Chicken. This popular Chinese dish is known for its delightful combination of tangy, sweet, and slightly spicy flavors. In this recipe, I'll show you how to create a lighter version of this dish without compromising on taste. Get ready to embark on a culinary adventure as we dive into the world of Light General Tsao's Chicken, a dish that will leave you craving for more.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 231
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 tablespoons tomato paste, mixed with 4 tablespoon water until smooth
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon dry sherry (optional)
  • 1 tablespoon light, low sodium soy sauce
  • 1 egg white
  • 1 teaspoon sesame oil or canola oil
  • 1 teaspoon sugar
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 2 tablespoons sesame, or peanut oil
  • 1 fresh ginger, peeled and minced
  • 1 clove garlic, minced
  • 1 small green bell pepper, seeded and sliced into strips (optional)
  • 3-4 green onions cut into 1 inch pieces (including the green tops)

Equipment

  • 1 large bowl
  • 1 wok or large skillet

Method
 

  1. Cut the chicken breasts into 1/4-inch-wide strips and then combine the chicken strips and cornstarch in a large bowl.
  2. Add the egg white, stir well to combine, and set aside.
  3. Combine the tomato/water mixture, sherry, soy sauce, 1 teaspoon oil, sugar, red pepper flakes, salt and white pepper in a cup and set aside.
  4. Heat a wok (or large skillet) over high heat for about 1 minute (or until hot). Drizzle the 2 tablespoons oil into the wok and heat for just 3-5 seconds. Add the chicken to the hot wok and stir-fry until the chicken is no longer pink in the center (about 4-5 minutes). Remove the chicken and set aside.
  5. Reduce the heat to medium and add the ginger and garlic and stir-fry for about 30 seconds. Add the green bell pepper, if using, and half of the green onions; stir-fry for 1 minute.
  6. Return the chicken to the wok. Add the tomato-sherry mixture; stir-fry until well mixed and heated through.  Serve warm with brown rice and steamed broccoli with the remaining green onions sprinkled on top.

Video

Notes

Feel free to adjust the spice level of the sauce by adding more or less red pepper flakes. Make it your own!