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Top Photo General Taos Chicken with rice and red pepper.
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General Tso's Chicken Bowls

These General Tso’s Chicken Bowls are one of my top fave healthy weeknight dinners! A better-for-you twist on one of my favorite classic takeout meals, these bowls combine crispy chicken, colorful veggies, and a sweet-umami sauce that even my kids can't get enough of. I also love that they come together in about 35 minutes and have 41 grams of protein! They're super easy to customize, the spicy level can be adjusted to taste, and every bite is SO good. 
Course Dinner, Main Course
Cuisine American, Asian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Bowls
Calories 565kcal
Author Christine McMichael

Equipment

Ingredients

Chicken

  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium boneless skinless chicken breasts cubed (about 3 cups or 1 1/2 pounds)
  • 2 Tablespoons avocado oil

Sauce

Bowls

  • 2 cups cooked jasmine rice
  • 1 1/2 Tablespoons avocado oil
  • 2 medium red bell pepper thinly sliced
  • 8 ounces mushrooms thinly sliced or torn (about 3 cups)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green onions cut into 1-inch wide slices
  • sesame seeds for garnish

Instructions

  • In a medium bowl combine cornstarch, salt, and pepper. Add in the cubed chicken and toss until well coated.
  • In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
  • Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked.
  • While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
  • Add the chicken to the large sauce bowl and toss/mix until fully coated.
  • Add avocado oil to the pan used earlier and bring up to medium-high heat.
  • Add in the bell pepper, mushrooms, vinegar, salt and pepper then cook for another 5 minutes, stirring occasionally, until the veggies start to soften. Add in the green onions and lightly cook at the end.
  • Assemble the bowls – evenly divide the cooked rice, veggies and chicken. Drizzle each bowl with the extra sauce, sprinkle with sesame seeds and enjoy!

Video

Notes

  • Helpful tip - Use chicken shears to easily cut the chicken into cubes right into the bowl of cornstarch to keep your cutting board from getting dirty with chicken. 

Nutrition

Serving: 1Bowl | Calories: 565kcal | Carbohydrates: 59g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1496mg | Potassium: 879mg | Fiber: 1g | Sugar: 25g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg