The Chew: Daphne Oz Lighter General Tso’s Chicken Recipe with 550 Calories

The Chew: Lighter General Tso’s Chicken

Lunch is sometimes the day’s overlooked meal, but The Chew crew made some great lunch recipes on the show. Though a Chinese food takeout version of General Tso’s Chicken can have up to 1300 calories, Daphne Oz made her lighter recipe with just 550 calories. Sign me up!

The calorie savings starts with egg whites instead of a heavy batter. Don’t be afraid to get the egg whites frothy so they bind to the chicken. You can also cut your chicken however you want: in chunks, strips, or whatever sounds good when you’re cooking.

You’re doing more of a saute than frying in this case, using just a little oil, which also helps to keep that calorie count low. Making takeout favorites at home lets you control the fat, sodium, and all the other ingredients.

Daphne Oz: The Chew General Tso’s Chicken Recipe Ingredients

  • 2 lb Chicken Breast (cut in 1 1/2” pieces)
  • 6 tbsp Cornstarch
  • 1/4 cup Soy Sauce (low sodium)
  • 2 Egg Whites
  • 4 tbsp Vegetable Oil
  • 2 cloves sliced Garlic
  • 2 tbsp grated Ginger
  • 2 tbsp Sambal (or BBQ Sauce)
  • 2 tbsp Orange Juice
  • 2 tbsp Honey
  • 1 tbsp Sesame Oil

    The Chew: Daphne Oz Lighter General Tso’s Chicken Recipe with 550 Calories

    Daphne Oz made a low-calorie light version of the classic Chinese food takeout meal, General Tso’s Chicken, with only 500 calories and a flavorful rice.

Scallion Brown Rice Ingredients

  • 1 bunch thin sliced Scallions
  • 2 cups cooked Brown Rice
  • 1 tbsp Soy Sauce (low sodium)
  • 1 tbsp Black Sesame Seeds
  • 1 tbsp Vegetable Oil

The Chew: Daphne Oz General Tso’s Chicken Recipe Directions

  1. Combine egg whites with cornstarch and mix with chicken.
  2. Heat three tablespoons of vegetable oil in a saute pan on medium high.
  3. Saute chicken pieces for three or four minutes on each side, until cooked.
  4. Remove chicken from heat and set it aside.
  5. Combine sambal, honey, soy sauce, orange juice and sesame oil in a bowl.
  6. Clean the pan and add a tablespoon of vegetable oil.
  7. Saute the garlic with ginger until fragrant, about 60 seconds.
  8. Add soy sauce mix to the pan, bringing to a boil.
  9. Add chicken back to the pan, tossing to coat.
  10. Season to taste before serving with rice.
  11. To make the rice, heat vegetable oil in a small pan.
  12. Cook scallions until soft.
  13. Pour scallions over rice in a bowl.
  14. Add in soy sauce and sesame seeds.
  15. Fold to combine, seasoning to taste before serving.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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