General Tso's Chicken

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound boneless skinless chicken breasts, cut into 1- by 4-inch strips

1 egg white, lightly beaten

Kosher salt

1 tablespoon vegetable oil

2 ounces crispy rice cereal, such as Rice Chex, finely ground (rounded 1/2 cup)

Nonstick cooking spray

2 cloves garlic, cracked

2 ginger coins, cracked

2 dried red chiles, broken in half

3/4 cup low-sodium chicken broth

2 1/2 tablespoons reduced-sodium soy sauce

2 tablespoons agave syrup

2 teaspoons distilled white vinegar

2 teaspoons cornstarch

4 cups broccoli florets (about 10 ounces)

4 cups cooked brown rice, for serving

2 scallions, thinly sliced


  1. Preheat the oven to 400 degrees F.
  2. Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces.
  3. Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chiles. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm.
  4. Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.
  5. Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced scallions.

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