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General Tso’s Chicken

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

This healthy General Tso’s Chicken was a huge hit from young to old, but feel free to control the heat by using more or less crushed red pepper.

healthy General Tso's Chicken
healthy General Tso's Chicken

General Tso's Chicken

Course: Dinner, Main Dish
Cuisine: Asian
Author: Heidi Boortz
Servings : 4

Ingredients

Marinade

  • 1 egg white
  • 2 Tbsp Bragg Liquid Aminos
  • 2 Tbsp cooking sherry
  • 2 Tbsp Vodka
  • 1/4 tsp baking soda
  • 3 Tbsp cornstarch
  • 1 lb boneless, skinless chicken breast

Dry Coating

  • 1/2 cup 100% whole wheat flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt

Sauce

  • 3 Tbsp Bragg Liquid Aminos
  • 2 Tbsp cooking sherry
  • 2 Tbsp rice vinegar
  • 3 Tbsp Chicken broth no sugar listed in ingredients
  • 2 Tbsp honey
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 2 tsp peanut oil or coconut oil
  • 1 Tbsp bottled minced garlic
  • 2 tsp fresh ginger minced, about 1 inch piece
  • 4 green onion thinly sliced
  • 2 tsp crushed red pepper or less, to taste
  • 4 Tbsp coconut oil

Instructions

Marinade

  • Beat egg white in a large bowl until lightly foamy. Add Bragg Liquid Aminos, sherry, and vodka. Whisk to combine. Divide marinade in half. Add half to a large bowl and half to a small bowl. Add baking soda and cornstarch to the large bowl.
  • Add chicken to large bowl. Stir to coat thoroughly. Cover, and set aside.

Dry Coating

  • Combine flour, cornstarch, baking powder, and 1/2 tsp salt in a large bowl. Whisk until combined. Add marinade from small bowl and whisk until mixture resembles coarse, mealy clumps.

Sauce

  • Combine Bragg Liquid Aminos, sherry, vinegar, chicken broth, honey, sesame oil, and cornstarch in a small bowl and stir well. Set aside.

Chicken

  • Combine peanut or coconut oil, garlic, ginger, 1 Tablespoon green onions, and crushed red pepper in a large skillet and place over medium heat. Cook, stirring constantly, until vegetables are soft and fragrant, about 3 minutes.
  • Stir sauce mixture and add to skillet, scraping out any settlement from the bottom. Cook until sauce boils, stirring constantly, about 1 minute. Add remaining green onions. Transfer sauce to a bowl. Set aside.
  • Heat coconut oil until hot in same skillet. Transfer chicken to dry coating, and coat each piece, pressing to adhere.
  • When each piece has been coated, shake off excess coating and cook in oil approximately 4 minutes per side or until cooked thoroughly. Transfer chicken to a paper towel-lined bowl to rest.
  • Add cooked chicken to empty skillet and return sauce to skillet. Toss chicken, folding it gently, until all pieces are well-coated. Serve immediately over cooked brown rice.

Notes

Serve with Brown Rice if desired
Tried this recipe?Let us know how it was!
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