BETTER-FOR-YOU GENERAL TSO’S CHICKEN

Gluten-Free General Tso's Chicken - Olivia Adriance

5 from 4 votes

BETTER-FOR-YOU GENERAL TSO’S CHICKEN

Saucy, sticky, and subtly sweet, this healthier version of General Tso’s Chicken will satisfy all of your takeout cravings. Gluten-free, soy-free, and refined sugar-free too!

Prep Time20

Cook Time15

Course: Main Course

Cuisine: American, Asian, Chinese

Keyword: Asian chicken, Gluten-free chicken recipes, Gluten-free saucy chicken, Saucy chicken

Servings: servings

Author: Olivia Adriance

Ingredients

Chicken:

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 egg
2 tablespoons coconut aminos (or tamari or soy sauce)
⅔ cup arrowroot starch
5 tablespoons coconut flour
½ teaspoon kosher salt
½ teaspoon black pepper
3-4 tablespoons avocado oil (for pan frying)

General Tso's Sauce:

¼ cup coconut aminos (or tamari or soy sauce)
2 tablespoons rice vinegar
2 tablespoons pure maple syrup
½ cup low-sodium chicken broth
1 teaspoon toasted sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, grated
½ teaspoon red pepper flakes
1 ½ teaspoons arrowroot starch + 1 tablespoon water

For Serving:

Cooked rice
Sliced green onions
Sesame seeds

Instructions

Prepare the Chicken:

In a bowl, whisk together the egg and coconut aminos. Add the chicken pieces and toss to coat.
In a separate shallow bowl, mix the arrowroot starch, coconut flour, salt, and pepper.
Remove the chicken from the egg mixture, letting excess drip off, then dredge in the flour mixture until well coated.

Cook the Chicken:

Heat the avocado oil in a large skillet over medium-high heat.
Add the coated chicken pieces in a single layer (cook in batches if needed). Pan fry for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels.

Make the Sauce:

In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, chicken broth, sesame oil, ginger, garlic, and red pepper flakes.
In a separate small bowl, mix the arrowroot starch with water to make a slurry.
Pour the sauce mixture into the same pan used for the chicken. Heat over medium heat until it starts to simmer.
Stir in the arrowroot slurry and continue cooking for 1 to 2 minutes, until the sauce thickens slightly.

Coat the Chicken & Serve:

Add the crispy chicken back into the pan, tossing to coat evenly in the sauce.
Serve immediately, garnished with green onions and sesame seeds if desired.

Notes

Want to make this more nutritious? Serve with steamed or sautéed broccoli, snap peas, or carrots along with some greens for a complete meal.

Nutrition