General Tso’s what?!? Many of you in USA and Canada know General Tso’s Chicken as a standard item on every Chinese restaurant menu. The moment I saw the recipe on Bobby’s site called Blog Chef, I just knew I had to make it. Unfortunately, I ran into some problems…
Like any cook, I have my weaknesses, for example baking, and in this case battered-frying. No matter how hard I tried I just couldn’t get the batter crisp, not to mention for the batter to stay on the chicken. After about five failed attempts it called for radical action.
No batter, less oil and served with salad, this recipe is a real winner. You can even have it while you’re on a diet and it’s healthy too!
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General Tso’s Chicken Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
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Ingredients
- salad leaves, washed
- cherry tomatoes, halved
- spring (salad) onions, washed and thinly sliced
- 22.5ml (1½ tbsp) rice vinegar
- 30ml (2 tbsp) rice wine or sherry
- 45ml (3 tbsp) sugar
- 45ml (3 tbsp) soy sauce
- 10ml (2 tsp) corn flour/starch
- 2 chicken breasts, skin removed and thinly sliced
- 15ml (1 tbsp) olive oil
Instructions
- First arrange the salad leaves, tomatoes and onions on two plates.
- In a small bowl combine the vinegar, wine, sugar, soy sauce and corn starch. Mix well and set aside.
- Heat the oil in a large frying pan. Add the chicken and brown on all sides. Add the sauce mixture to the wok and cook stirring until the sauce thickens and the chicken is cooked.
- Divide the chicken evenly between the two salad plates and drizzle the sauce on top. Serve immediately.
Notes
- If you don’t fancy a salad but just want the chicken, prepare egg noodles and don’t forget to butter them. Serve the chicken on top and drizzle with sauce. Sprinkle spring (salad) onions on top.
Nutrition
- Serving Size: 1 serving
- Calories: 376
- Sugar: 21.8 g
- Sodium: 1778 mg
- Fat: 10.9 g
- Saturated Fat: 2.1 g
- Carbohydrates: 31.2 g
- Fiber: 1.9 g
- Protein: 37.5 g
- Cholesterol: 85 mg
Wow, this is really creative. It looks delicious, great pictures.
But now, after seeing this, any other salad is not good enough! :))
bless you for not breading and deep frying the chicken (the standard US version).
What stunning pictures. Haven’t heard of this salad before – but then I’m neither from Canada or the USA…
What stunning pictures. Haven’t heard of this salad before – but then I’m neither from Canada or the USA…
This looks really scrumptious! I could eat it now and it’s only 10am!
Thanks for your inspiring recipe, Bobby!
You’re right, Marija. Other salads will have a really hard time competing with this one. 😉
Thanks, Jenna. I have to confess that I’m not really keen on deep fried foods and this version is less work too. Enjoy!
Thanks, Jeanne. This salad was made up by moi after struggling with the traditional dish. I must admit I have never eaten this dish in USA or Canada but it tastes divine!
Carole, this will make a good breakfast, lunch AND dinner! 🙂
this recipe looks delicious but it’s begging for something crunchy – maybe some toasted almond slices/peanuts or wonton noodles. Can’t wait to try it out! Thanks for sharing.
Hi There
Just wanted to compliment you on the gorgeous food photos here on the blog. Apologies for contacting you through the comments but couldn’t spot your email address. We would love to feature some of your photos over on http://www.foodandfizz.com and hopefully send a little traffic back over this way! Give us a shout if you have any questions and look forward to seeing your pics 🙂
Cheers
Ben
Hi There
Just wanted to compliment you on the gorgeous food photos here on the blog. Apologies for contacting you through the comments but couldn’t spot your email address. We would love to feature some of your photos over on http://www.foodandfizz.com and hopefully send a little traffic back over this way! Give us a shout if you have any questions and look forward to seeing your pics 🙂
Cheers
Ben
General Tso’s chicken has long been one of my favorites. I like the idea of replacing the rice with salad.
This sounds so delicious. Thanks for sharing this recipe.
★★★★★