Usually General Tso’s Chicken is deep fried and loaded with unhealthy sodium, sugar and fat. This is a clean version that you can feel good about serving to your family.
SERVING SIZE: 2-4
• 1 cup Brown Rice
• 2 cloves Garlic, chopped
• 1 head Broccoli, broken into small florets
• 1 package of Enoki Mushrooms, bottom removed and
mushrooms broken apart a little
FOR THE CHICKEN
• 2-3 Chicken Breasts, cut into 2″ cubes
• 3 tbsp Soy Free Coconut Aminos or Low Sodium Tamari
• Pinch of Red Pepper Flakes, optional
• 1 tsp Dark Sesame Oil
• 1 tbsp Maple Syrup
• 5 tbsp Cornstarch
• 3-4 tbsp Grapeseed Oil, divided
• 1 bunch of Green Onions, cut into 3-4″ segments
• 10 dried whole Red Chilies
FOR THE SAUCE
• 2 tsp dark sesame oil
• 2 tsp Cornstarch
• 1 tbsp Unsweetened Brown Rice Vinegar
• 2 tbsp Coconut sugar
• 2 tbsp Maple Syrup
• 2 tbsp Soy Free Coconut Aminos or Low Sodium Tamari
• 2 tbsp Water
Cook the brown rice according to the package or your rice cooker instructions.
FOR THE CHICKEN: In a medium size bowl mix together the cut up chicken with the coconut aminos, red pepper flakes, sesame oil and maple syrup. Marinate for 1 hour at room temp or all day (even overnight) in the fridge. Bring to room temp for 1 hour before cooking.
FOR THE SAUCE: Using a whisk, mix all the sauce ingredients in a bowl or measuring cup. Leave the whisk in there, you will need to stir up the cornstarch again before using it.
Drain the chicken, put it in a zip top bag and toss the cornstarch into it, make sure all the pieces are coated evenly, shale off excess. Heat a wok or heavy fry pan over high heat. Add about 3 tbsp of the grapeseed oil, let heat until shimmering. Add the chicken to the hot oil, toss and let the chicken brown on the first side, toss again and continue to let the chicken brown all over, this will take about 6-7 minutes, remove from the pan.
Add a little more grapeseed oil, add the green onion and whole chillies, toss until the green onions have darkened in spots. Add the sauce, let it bubble, add the chicken back to the pan, toss for 1-2 minutes, remove the chicken and green onions/chilies to a serving dish.
Add a last little bit of oil to the pan then add the garlic, cook for a minute or so. Add the broccoli to the pan, toss, add about 1/4 cup water, tossing continuously for about 3-4 minutes, the pan will dry out a little. Add the enoki mushrooms, toss with the broccoli and break them up while tossing. Cook until the mushrooms have wilted. Add the veggies to the serving dish with the chicken and serve with brown rice.
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.