General Tso’s Chicken has always been one of my favorite Chinese foods. But the traditional deep fried version is loaded with tons of fat, calories, and carbohydrates.
By using skinless chicken breasts instead of dark meat, by using less breading on the chicken, and by baking instead of frying, I was able to really bring this popular Chinese food recipe down in Points. I also made my own sauce using a lot less sugar and fresh ingredients, making it incredibly flavorful and yet still low calorie and low in fat.
Serve it over some brown rice, toss it with some stir-fried vegetables for a complete meal, or just eat it by itself! Each serving of my Baked General Tso’s Chicken Recipe has just 5 Points per serving. And it tastes just as good as the kind you’d get in the restaurant but with a LOT less guilt.
Dieters who are Chinese food lovers can rejoice in this Weight Watchers Chinese food recipe that is truly delicious. Enjoy!
Baked General Tso's Chicken Recipe
- 1 Oven
- 1 lb boneless skinless chicken breasts - cut into strips
- ½ cup liquid egg substitute
- ½ cup whole wheat flour
- 1 tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp fresh ginger - minced
- ¼ cup soy sauce
- ¼ cup vinegar
- 1 tbsp sesame oil
- 2 tbsp chili sauce
- 3 cloves garlic - minced
- 2 tbsp brown sugar
- 1 tsp cornstarch
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and mist with nonfat cooking spray.
- In a small bowl, mix together the flour, salt, paprika, garlic powder, and onion powder.
- Dip chicken strips in liquid egg substitute, shake off excess and lightly coat in flour. Place chicken strips on a baking sheet and lightly mist them with an olive oil mister, or more non-fat cooking spray.
- Bake chicken in the oven for about 30 min, turning over once halfway through cooking time. Remove from oven and let cool for 10 minutes.
- While chicken is cooking, combine soy sauce, vinegar, minced garlic, minced ginger, sugar, chili sauce, and sesame oil in a small saucepan set over medium heat.
- Once the sauce has begun to lightly simmer, mix cornstarch and I tsp water in a small cup and then pour it into the sauce.
- Continue to cook, stirring regularly, until the sauce has thickened up a bit, about 3-5 more minutes. If the sauce remains runny, add in some additional cornstarch, tsp by tsp. Another tsp or two will not affect the Points value.
- Toss the cooked chicken pieces with the sauce and serve immediately.
Yum! I used chili paste instead of chili sauce and it was really spicy. What kind of chili sauce did you use?
Wonderful recipe! We like things a bit more spicy around here so I added a few dried chili de arbols. So perfect. I sent some with my husband for his lunch and was thrilled. Thanks!
Hiya,am loving all these fab recipes..thank you for a great site..a quick question were i live we cant buy egg substitute,so do i need to use a regular egg and how many ? xx
I made this and it’s delicious, but for some reason my color is different. It’s a lot darker. Where does the red color come from?
Mine was MUCH darker too. Not at all sure where the red came from! It was good, but next time I’ll use less ginger and figure out a way to spice it up. Doesn’t taste anything like General’s Chicken from a restaurant, but it was still good.
What kind of vinegar?
Any kind is fine. I used rice vinegar.
Made this tonight. It was sooo good!
What kind of vinegar? Hoping to make this for dinner tonight.
This was awesome! My husband liked the bowl!
I see chili sauce in the ingredient list, but I don’t see where it goes into the recipe. Does it go in with the soy sauce and all that?
Amy, it’s in step #5. ;)
Thanks Mary, I’m glad recipe got updated. The copy I saved for my recipe book doesn’t have it on there. At least it was logical when to put it in! :)
This is a must try for us! However, do you feel you could substitute sriracha for the chili sauce?
Absolutely..though it may be a bit spicier.