Healthy-ish General Tao Chicken Recipe


Healthy-ish General Tao Chicken

Serves 4

When I order Chinese food, General Tao Chicken is top of the list. My roommate and I were talking about whether we should order in, and we both agreed I should try to come up with a healthy-ish gluten-free version. After browsing through many recipes, most involved deep frying the chicken, I put an idea together, and tested it out. It was delicious! It’s not the same as take-out, but it is pretty close. It takes a little longer to prepare than most of my recipes, but my roommate and I both agree it’s worth it! We enjoyed it over some steamed rice with chunks of pineapple mixed in. I've included instructions at the bottom of the post for making this into a vegetarian dish.

The Chicken

  • 4 Skinless, Boneless Chicken Breasts, cut into 1 inch cubes*

  • 1 Tbsp. Olive Oil or Grapeseed Oil

  • 1 Tbsp. Arrowroot Powder**

The Crunchy Chicken

  • 1 Egg, beaten

  • 1 Tbsp. Olive Oil or Grapeseed Oil

  • ½ Cup Potato Flour or other Gluten-Free Flour**

The Sauce***

  • ½ Cup Water

  • ¼ Cup Rice Vinegar

  • ¼ Cup White Wine

  • ¼ Cup Gluten-Free Soy Sauce**

  • 2 Tbsp. Unrefined Cane Sugar**

  • 1.5 Tbsp. Arrowroot Powder

  • 2 Tsp. Sesame Oil

  • 2 Tbsp. Minced Garlic****

  • 2 Tsp. Minced Fresh Ginger or 1 Tsp. Ground Ginger

The Veggies

  • 1 Red Pepper, seeded and cut into 1 inch pieces

  • 1 Yellow Pepper, seeded and cut into 1 inch pieces

  • Olive Oil or Grapeseed Oil

The Garnish

  • 2 Green Onions, finely sliced

How To Make it!

The Chicken

  1. Place cubed chicken in a bowl, add oil and arrowroot powder, stir to make sure the chicken is coated, set aside for 10 – 15 minutes.

The Veggies

  1. In a large saute pan, heat enough oil to coat the bottom of the pan. Add the peppers, cook for 5 minutes, or until they start to soften. Remove the peppers to a plate.

The Sauce

  1. Mix all of the ingredients for the sauce in a bowl. Stir it until all of the arrowroot powder has dissolved. Set aside.

The Crunchy Chicken

  1. Beat the egg and oil in another bowl, pour over the chicken, stirring to evenly coat the chicken pieces. Add the potato flour or gluten-free flour of your choice. Keep mixing until there is little dry flour left on the bottom of the bowl, and most chicken pieces are covered in a semi-dry coating. It doesn’t matter if the chicken is not coated evenly. The uneven batter creates a nice texture.

  2. Add all the chicken to the pan and immediately spread them by using a spatula or tongs. The chicken pieces will stick together, but that’s okay.

  3. Brown both sides of the chicken.

  4. Transfer the chicken to a plate and let cool down for 2 – 3 minutes. This allows the chicken to become a little crunchier.

Final Steps

  1. Add the peppers back to the pan on the stove and mix in the sauce. Stir for a few minutes, then add in the chicken. Heat for a few minutes, making sure the chicken pieces and the peppers are nicely coated in the sauce.

  2. Transfer to a platter and garnish with the sliced green onions.

  3. Enjoy with your favourite gluten-free noodles or rice!

* If you're a vegetarian, have no fear, you can replace the chicken with firm tofu, cubed into 1 inch pieces.

**Ingredients can be found in organic sections of most grocery stores

*** Double the sauce recipe, leaving out the garlic and ginger, and keep in your refrigerator in a jar for future use. Should last a month or so. Just add the garlic and ginger before cooking.

****Minced Garlic

I like to pick up a head or two of organic garlic and

chop it up in my mini food processor. Then I store it in a glass jar in the refrigerator. It makes meal prep much easier if you always have some minced garlic on hand.

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