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Whole30 General Tso’s Chicken

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On today’s episode of recreating my childhood favorites… Whole30 General Tso’s Chicken! Dare I say it, but this may be up there as one of my favorite dinners that I’ve made! Bold statement, but I stand by it.

So many of my sleepovers with friends and grabbing a quick dinner with my family involved ordering our favorite takeout and eating them out of those little white containers. It just tasted best that way, don’t you agree?!

I grew up loving General Tso’s Chicken, but as someone that can’t have gluten and needs to watch their sugar intake in order to feel their best, the traditional takeout version was no longer an option for me. It also was not an option for me to never have one of my most loved meals ever again, so I decided to create my own recipe that I could enjoy, even when on Whole30!

This dish is Whole30 friendly, but if you’re craving a little extra sweetness, you can add some honey for a natural sweetener option. I have made it both ways, and don’t even miss the honey while I’m eating Whole30 or watching my sugar intake! It also pairs perfectly with fresh, steamed broccoli. The extra sauce on the veggie is a match made in heaven.

Further Food Commentary:

Coconut aminos contains significantly less salt than soy sauce. Consuming too much salt can lead to higher blood pressure and an increased risk of heart attack and stroke. Using coconut aminos as a lower salt alternative in place of soy sauce could be better for your heart health in the long run.

By Anna Lee

Whole30 General Tso’s Chicken

  • Prep Time:10 Minutes
  • Cook Time:20 Minutes
  • Servings: 30 Minutes

Ingredients

Sauce:

¼ cup + 2 tablespoons coconut aminos (can sub soy sauce if not W30)

2 tablespoons raw honey (leave out if W30 or on Sugar Detox)

¼ cup rice vinegar

3 tablespoons compliant ketchup or tomato paste (make sure no added sugars!)

1 teaspoon sesame oil

Chicken:

1 ½ lbs chicken

1 egg

½ cup + 1 tablespoon tapioca starch, separated

2 tablespoons minced garlic

½ teaspoon ground ginger

1 teaspoon sesame oil

½ cup + 2 tablespoon chicken broth, separated

1 tablespoon sesame seeds

green onions, to taste

2 tablespoon avocado oil for cooking

Instructions

  1. Place skillet on medium heat and coat with oil to warm up.
  2. While the oil heats, prepare your sauce by whisking all ingredients together. Set aside. You can add red pepper flakes here if you like a little spice (I don’t so I left mine out).
  3. Whisk egg in a medium/large bowl and add the tapioca starch in another. Cut the chicken into pieces then place them into the egg wash.
  4. Coat each piece of chicken in the egg then use a fork to transfer the chicken piece by piece into the tapioca starch. Be sure to shake the excess egg off.
  5. Coat chicken completely then carefully place into the skillet with the heated oil. Add more tapioca starch if you need.
  6. Continue this process until all pieces are in the skillet. Flip chicken carefully and be sure all sides are cooked.
  7. Once cooked, remove chicken and set aside. Remove any burnt pieces from your skillet and return to the stove.
  8. Add sesame oil, sesame seeds, garlic and ginger to the skillet and sauté for a minute or so.
  9. Add in the chicken broth and sauce then whisk together until simmering. Once it simmers, add in the chicken and cover each piece completely.
  10. Combine 1 tablespoon of tapioca starch and 2 tablespoons of chicken broth then stir to form a paste. Stir your paste into your skillet and let simmer for a few minutes.
  11. Serve with sautéed broccoli for W30 or rice/fried rice if not! Top with additional sesame seeds and green onions if you wish.
Place skillet on medium heat and coat with oil to warm up. While the oil heats, prepare your sauce by whisking all ingredients together. Set aside. You can add red pepper flakes here if you like a little spice (I don’t so I left mine out). Whisk egg in a medium/large bowl and add the tapioca starch in another. Cut the chicken into pieces then place them into the egg wash. Coat each piece of chicken in the egg then use a fork to transfer the chicken piece by piece into the tapioca starch. Be sure to shake the excess egg off. Coat chicken completely then carefully place into the skillet with the heated oil. Add more tapioca starch if you need. Continue this process until all pieces are in the skillet. Flip chicken carefully and be sure all sides are cooked. Once cooked, remove chicken and set aside. Remove any burnt pieces from your skillet and return to the stove. Add sesame oil, sesame seeds, garlic and ginger to the skillet and sauté for a minute or so. Add in the chicken broth and sauce then whisk together until simmering. Once it simmers, add in the chicken and cover each piece completely. Combine 1 tablespoon of tapioca starch and 2 tablespoons of chicken broth then stir to form a paste. Stir your paste into your skillet and let simmer for a few minutes. Serve with sautéed broccoli for W30 or rice/fried rice if not! Top with additional sesame seeds and green onions if you wish.

Nutrition Information

Per Serving: Calories: 188; Total Fat: 9 g; Saturated Fat: 2 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 3 g; Cholesterol: 54 mg; Sodium: 291 mg; Potassium: 51 mg; Carbohydrate: 22 g; Fiber: 0 g; Sugar: 11 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 5%; Calcium: 3%;

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