A sweet and slightly spicy Chinese takeout favorite you can easily make right at home! This recipe for Gluten-Free General Tso’s Chicken is soy-free, paleo, top-8 allergy-free, and can be whipped up for the dinner table in a flash!
Because I’m trying to turn your kitchen into a Chinese takeout restaurant. What do they say? “Can’t stop, won’t stop”? “Don’t try to fix something that isn’t broken”? Americanized Chinese food (takeout) is not the most allergy-friendly cuisine to indulge in. That’s why you and I are here to show the world that we can change that. One glug of coconut aminos at a time!
For all the takeout never to be eaten again and all the dishes never gotten to be tried. Whether is was the big bag sneaky celiac disease, the underestimated soy allergy, maybe it was peanuts that got you, we can make it work…we will make it work! It only ever takes a few more minutes of thought and a few simple swaps, while in the process of making homemade takeout for our autoimmune diseases and food allergies, it ends being healthier and much more fulfilling in the end.
So, onto some gluten-free General Tso’s Chicken! Definitely not an order I ever had “back in the day”, but no better time than the present to whip some up! The most important question you’re probably asking yourself though is, “Who the heck is General Tso and why does he have his own chicken recipe?” I know. I asked the same question and I have the answer!
According to Wikipedia (solid fact), “General Tso” was a military leader and statesman with the real name, Zuo Zongtang, during the Qing Dynasty. The modern day “Americanized” dish was named after him, but it was not a dish that would have ever been made back then. It is a spinoff of a traditional “Hunan chicken dish” and with a translated name of “ancestral meeting hall chicken”. The origins are fuzzy, but wherever it is originally from, we here in America did out “thing” to it (of course).
The dish is actually “sweet” with only a hint of spice thrown in from the chili paste. Normally deep fried, but we’re just tossing it around in the skillet. General Tso’s Chicken has a nice combo of white wine, rice vinegar, soy sauce (coconut aminos for us!), some honey, garlic, sesame, a dollop of tomato paste, hit of chili paste, and a bit of ginger. All in all it is one delicious saucy chicken and not…gluten-free, soy-free, paleo, you get the picture 😉
Gluten-Free General Tso’s Chicken
- 4 Skinless Chicken Breasts (cubed)
- 1 TB Corn or Arrowroot Starch
- ½ Tsp Black Pepper
- ½ Tsp Onion Powder
- 1 TB Neutral Oil
- 1½ Cups Chopped Red/Green Bell Pepper
- ¼ Cup Chopped Scalions
- Sesame Seeds (to top)
- For the Sauce:
- ⅓ Cup Chicken Broth
- ¼ Cup Rice or Sherry Wine
- ¼ Cup Rice Vinegar
- ¼ Cup Coconut Aminos
- 1 TB Tomato Paste
- 1 TB Honey
- 1 Tsp Minced Garlic
- 1 Tsp Sesame Oil
- 1 Tsp Chili Paste
- ½ Tsp Ginger Puree
- Cube the chicken and toss with the starch, black pepper, and onion powder.
- Heat the tablespoon of oil in a large skillet or wok over medium high heat.
- Add the chicken and bell pepper to the pan and stir fry for 6-8 minutes.
- In the meantime, whisk together the sauce ingredients in a bowl and add to the cooking chicken along with the chopped scallions.
- Cook for another 8-10 minutes until the sauce has thickened and the chicken is completely cooked through.
- Serve with white rice and top with sesame seeds if desired.
And you know…when we make homemade takeout, the LEFTOVERS are where it’s at! This is a big batch of General Tso’s Chicken so I’d say make it as a “meal prep” dish and serve it up all week! Dinner, lunch, late night cravings? Never a bad time for some gluten-free takeout (take”in”) goodness, is there? I think General Tso would be impressed and glad to have his “name” branded on this dish!
So tell me:
+ Who else is a food history nerd like me? I always have been!
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