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This homemade, simple and easy General Tso chicken recipe is easy to prepare and healthy with no cornstarch or breading. It's the best easy stir fry with spicy flavor. Keto, low carb, and gluten free. Tasty copycat Chinese recipe served with sides of rice and snow peas. Sauteed on the stovetop in a skillet. How to make the best copy cat takeout General Tso's recipe. Quick and simple dinner with ketchup, sambal oelek, and soy glaze.

Healthy General Tso's Chicken with Sautéed Snow Peas

This quick and easy copycat General Tso's Chicken recipe is super healthy, low carb, and keto and is smothered with a sweet and spicy sauce. Healthier and better tasting than takeout! 
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course, Main Dish
Cuisine Asian
Servings 2 people


For the rice

  • 3/4 cup jasmine rice or your favorite variety
  • 1 1/2 cups chicken broth or water

For the snow peas

  • 12 oz snow peas stems trimmed and strings removed
  • 2 teaspoons extra virgin olive oil

For the General Tso's chicken

  • 1 tablespoon sesame oil
  • 4 cloves garlic
  • 2 scallions thinly slice the whites & cut the greens into 1/2" pieces
  • 1/4 cup ketchup
  • 2 tablespoons soy glaze
  • 1 tablespoon sambal oelek more or less to taste
  • 16 oz boneless skinless chicken breast chopped in bite size pieces
  • salt and black pepper


For the rice

  • Add the rice and chicken broth to a small pot and heat on high until boiling. Once it boils, cover and reduce heat to low. Simmer for 12 to 14 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

For the chicken

  • While the rice simmers, heat the sesame oil in a medium skillet over medium-high heat. Press the garlic into the skillet with a garlic press and add the white part of the scallions, stirring frequently for one minute or until fragrant.
  • Turn off the heat and add ketchup, soy glaze, and sambal oelek. Stir to combine and transfer to a large bowl.
  • Season the chopped chicken with salt and pepper and toss to coat. In the skillet used to make the sauce, heat a thin layer of sesame or olive oil on medium-high heat. Once the oil is so hot that a piece of chicken sizzles immediately upon contact, add the chicken in a single, even layer. Sauté, turning occasionally, for 7 to 9 minutes or until browned on all sides and cooked through. Transfer to a paper towel-lined plate. Discard the oil and wipe out the pan with a paper towel.
  • Transfer the cooked chicken to the bowl of sauce and toss to coat thoroughly. Season with salt and pepper to taste. Set aside.

For the snow peas

  • In the same skillet, heat 2 teaspoons of sesame or olive oil on medium-high heat. Add the snow peas. Cook, stirring occasionally, for 2-3 minutes or until crisp-tender.

To serve

  • Serve 4 ounces of chicken on top of a spoonful of rice (if desired) and 4-6 ounces of snow peas. Garnish with the scallion tops and sesame seeds.


This recipe requires soy glaze and sambal oelek. Take a look at those two links on Amazon, but buy them in the Asian aisle of your local grocery store where they will be significantly cheaper. If you can't find them locally, then Amazon works too.
A note about sambal oelek: don't simply put in the amount I suggest in the recipe. This is a hot chile paste, similar to sriracha but in a paste form rather than a liquid. Put a teaspoon in the sauce, mix it up, and taste it. Add more if you prefer it to be spicier. 1 tablespoon is the perfect amount for me, but you will likely prefer more or less according to your spiciness tolerance.

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