This easy, healthier version of General Tso’s Chicken is made in the slow cooker and requires about 15 minutes prep time.
About five minutes away from our house, there is a little Chinese restaurant. Every once in awhile Casey and I will grab takeout. I don’t hesitate with my order, because I get the same thing every time. My favorite is the General Tso’s Chicken!
However, as much as it makes me happy, the fact that it’s fried and high in sodium makes me sad, because that means eating it often wouldn’t really be the best decision.
So, I got to thinking, why not try it myself at home?
I’m excited about sharing this recipe. This General Tso’s Chicken is on the healthier side and it tastes so good! We’ve had it multiple times in the last couple of months and prefer it to takeout. Plus, it’s made in the slow cooker and requires minimal prep!
Chicken breasts or thighs work well in this recipe. Personally, I prefer the flavor of the dark meat.
Best served over steamed rice. Enjoy!
Lightened-Up Slow Cooker General Tso's Chicken
- 1 1/2 Tablespoons olive oil
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized chunks
- 1/3 cup cornstarch
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1/3 teaspoon salt
- 4 Tablespoons rice vinegar
- 4 Tablespoons hoisin sauce
- 3 Tablespoons soy sauce
- 2 Tablespoons honey
- 2 Tablespoons water
- 1 Tablespoon garlic powder
- 1 teaspoon sesame seed oil
- 1/8 teaspoon cayenne pepper
Heat olive oil in skillet over medium heat. Meanwhile, addcornstarch, 1 1/2 teaspoons garlic powder, black pepper, and salt to a zip-top back and shake to combine. Add chicken pieces to zip top bag and shake to coat. Place chicken in pan and brown for about 1 minute on each side. Add chicken to slow cooker.
Combine rice vinegar, hoisin sauce, soy sauce, honey, water, 1 Tablespoon garlic powder, sesame seed oil, and cayenne pepper, and drizzle mixture evenly over chicken. Cook on low for 3-4 hours or until chicken is cooked through (my slow cooker takes 3 hours).
Note: recipe adapted from this version at Le Crème De La Crumb.
~K in the Kitchen