Low-Carb General Tso Chicken

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Try this diabetic friendly, Low-Carb General Tso Chicken packed with a mountain of flavor. This Healthier General Tso Chicken has a special coating, so that you still get all that crispy yum that’s in the traditional takeout dish without all the extra fat. By using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.

General Tso’s chicken is a popular Chinese-American dish that is named after General Tso Tsung-tang, a Qing Dynasty military leader and statesman who lived in the mid-19th century. The dish consists of deep-fried chicken pieces coated in a sweet and spicy sauce. It is often served over a bed of rice and garnished with sesame seeds.

The dish is said to have been created in the early 1950s by a chef named Peng Chang-kuei, who fled to Taiwan after the Communist Party took control of mainland China. It is believed that Peng created the dish while working at a restaurant in Taipei, and it quickly became a popular menu item. The dish gained popularity in the United States in the 1970s, when Peng opened a restaurant in New York City and began serving it there. Today, General Tso’s chicken is a staple of Chinese-American cuisine and can be found on the menu at many Chinese restaurants in the United States.

Not quite what you are looking form? Try these other great diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.


Low-Carb General Tso Chicken

general tso chicken 1024x683 1

Try this diabetic friendly, Low-Carb General Tso Chicken packed with a mountain of flavor.

  • Author: Diabetic Foodie
  • Prep Time: :05
  • Cook Time: :05
  • Total Time: :10
  • Yield: 2 1x
  • Category: Dinner
  • Method: Wok
  • Cuisine: Asian
  • Diet: Diabetic




  • 2 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon Thai chili sauce
  • 1 teaspoon light brown sugar


  • 2 skinless boneless chicken breasts, cut into 1/2-inch cubes
  • Kosher salt
  • Ground white pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon peanut oil
  • 1 clove garlic (minced)
  • 4 dried red chiles
  • 1 tablespoon dry sherry
  • 4 scallions (chopped)


  1. In a small bowl, combine the ingredients for the sauce. Mix well and set aside.
  2. Place the cubed chicken in a medium bowl and season with salt and white pepper. Add the cornstarch, mix well, then set aside.
  3. Heat a wok or large pan over high heat. Once hot, add the peanut oil.
  4. Add the garlic and red chiles, stirring for a few seconds, then add the chicken and stir-fry for a couple of minutes.
  5. When the chicken starts to turn opaque, add the sherry and cook for 2-3 more minutes.
  6. Add the sauce and bring the mixture to a boil.
  7. Reduce the heat to medium and continue to simmer until the chicken is cooked through and the sauce has thickened, another minute or two.
  8. Turn off the heat, discard the red chiles, and stir in the scallions to serve.


  • This recipe is for 2 servings of General Tso chicken. Do not eat the red chiles. Leftovers can be stored covered in the refrigerator for 3-4 days.


  • Serving Size: 2
Find this recipe useful? Share it with your friends!