Easy General Tso’s Chicken


For the Chicken:

  • 1 pound chicken tenders or breasts, cut into bite-sized pieces
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons chili-garlic sauce
  • 1 1/2 teaspoons sesame oil

  • 1 tablespoon honey or maple syrup
  • 1/8 teaspoon baking soda
  • 3 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 5 large green onions, white parts removed and cut into 1/2-inch pieces
  • 1 tablespoon toasted sesame seeds

For the Sauce:

  • 1/4 cup water
  • 2 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce

  • 1 tablespoon grated fresh ginger
  • 1 to 2 tablespoons chili-garlic sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

For Serving:

  • Prepared brown rice
  • 2 tablespoons sesame seeds (optional)

For the Stir-Fry Veggies (Optional):

  • 1 tablespoon canola or grapeseed oil
  • 12 ounces chopped vegetables (such as a frozen stir-fry medley)



  1. Place the chicken in a bowl and add the soy sauce, chili-garlic sauce, sesame oil, honey, and baking soda. Marinate for 15 minutes or refrigerate for up to 1 day.
  2. While the chicken marinates, whisk together the sauce ingredients.
  3. Heat the canola oil in a wok or large skillet over medium-high heat.
  4. Sprinkle the cornstarch over the chicken and stir to coat.
  5. Add the chicken to the pan and cook until golden brown on all sides, about 4 minutes.

  6. If making the stir-fry veggies, remove the chicken and wipe out the pan. Heat the canola oil and stir-fry the veggies until crisp-tender, about 4 minutes. Return the chicken to the pan.
  7. Add the green onions and cook for 1 minute.
  8. Pour in the sauce and cook for 1-2 minutes, tossing constantly, until thickened and sticky.
  9. Stir in 1/2 tablespoon sesame seeds.


  • Serve the chicken over rice, quinoa, or cauliflower rice, if desired.
  • Sprinkle with the remaining green onions and sesame seeds.


  • Cut the chicken into even pieces to ensure even cooking.

  • Cook the chicken in batches to avoid steaming.
  • Don’t skip the baking soda in the marinade, as it helps tenderize the chicken.
  • Adjust the amount of chili-garlic sauce in the sauce to your desired spiciness.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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