This is my version of a healthier General Tso Chicken where I opted to bake the chicken as opposed to deep-frying it in vegetable oil. It is lightly coated in potato flour, which helps crisp it up a little and turns golden in the oven, but if you choose to skip this step, you can simply bake pieces – just be sure to season them. You will notice I use chunks of skinless, boneless chicken thighs here as they are far more succulent than chicken breasts, but chicken breasts will work just as well. They may, however, need less time in the oven. If you prefer a less spicy dish, reduce or omit the dried chili flakes.
The macros are based on this serving four people (and excludes any accompanying rice noodles or steamed rice which it would be excellent over). For those who prefer to live very low carb, it will suitably satisfy two protein lovers!
In less than an hour, you'll have a delicious, healthier gluten-free General Tso chicken. Pair it with some veggies or cauliflower fried rice for a low carb meal.
- ½ cup chicken broth
- 2 TB tomato concentrate paste
- 1 TB sugar-free ‘syrup’
- 1 TB tamari (gluten-free soy sauce)
- 2 tsp rice wine vinegar
- 1 tsp dried chili flakes
- 1 ½ TB potato flour
- Sea salt
- Ground white pepper
- 1 thumb-sized piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 21.2 oz skinless and deboned chicken thigh fillets, chopped (we use Butcher Box meat)
- 1 TB olive oil
- 2 tsp sesame oil
- 1 salad onion, sliced
- 1 tsp sesame seeds
- Preheat the oven to 425°F and line a large tray with baking paper.
- Whisk the chicken broth, tomato concentrate, sugar-free ‘syrup’, tamari, rice wine vinegar, and dried chili flakes in a bowl. Season the potato flour with salt and white pepper in a small bowl.
- Chop or mince the peeled, fresh ginger and the garlic.
- Dice the chicken into smaller, bite-sized pieces and place it into a bowl. Scatter over the seasoned potato flour and get stuck in mixing the chicken to ensure the pieces are evenly coated.
- Spread out onto the tray ensuring they are lying in an even layer.
- Place the tray into the oven on the middle rack for approx. 15-20 minutes. This should cook them through sufficiently and the light coating of potato flour will cause them to take on a little golden color. (You can always slice open a piece to check; it should no longer be pink).
- While the chicken is cooking, heat the olive oil in a large, non-stick pan or wok and cook the garlic and ginger over moderate heat until softened. Pour in the chili broth tamari mixture and increase the heat, cooking the mixture until it reduces to a thick sauce.
- Add the cooked chicken pieces to the pan and toss well to coat in the sauce. Remove from the heat and drizzle over the sesame oil, mixing well to combine.
- Serve garnished with sliced salad onions and a scattering of sesame seeds.
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Stainless Steel Wok
Aluminum Baking Sheet Pan
Butcher Box Meat & Seafood
Fine Ground Celtic Sea Salt
Dried Chili Flakes
Rice Wine Vinegar
Organic Tomato Paste
Kettle & Fire Bone Broth
Amount Per Serving: Calories: 371Total Fat: 20gSaturated Fat: 5gSodium: 530mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 41g