GENERAL TSO'S CHICKEN Chinese Restaurant Copycat LOW CARB Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness while brown sugar is often more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu offers a plant-based option, while seitan is a cost-effective meat substitute.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is usually less expensive.

Start by making the sauce in a medium saucepan over medium-high heat.

Add 1 cup of low sodium chicken broth to the saucepan.

Stir in 13 cup of soy sauce (38% less sodium).

Add 2 tablespoon of Splenda stevia for sweetness.

Incorporate 2 teaspoons of no sugar added ketchup into the sauce.

Add 1 teaspoon of extra virgin sesame oil for flavor.

Mix in 2 teaspoons of minced garlic.

Whisk the sauce and let it thicken for about 5 to 10 minutes before removing it from the heat.

In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat.

Add 1 pound of boneless skinless chicken breast cut into bite-sized pieces (about 1 inch).

Season the chicken with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.

Cook the chicken for about 8 minutes until fully cooked and no longer pink.

Cut a full head of broccoli into small florets and prepare to add to the chicken.

Once the chicken is cooked, add the broccoli to the skillet and cook for 3 to 4 minutes based on desired tenderness.

Make a cornstarch slurry with 1 teaspoon of cornstarch and a little water, then add it to the skillet.

Pour the prepared sauce over the chicken and broccoli mixture and stir.

Let it simmer for another 3 minutes to combine the flavors.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens