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Gluten-Free General Tso's Chicken

Cornstarch-coated chicken chunks browned, then finished with stir-fry vegetables in a soy, honey, ginger and Sriracha sauce.

Not this recipe — add a photo of yours.Photo: Andy Li (CC0, via Wikimedia Commons)

Delicious.

Source
Amie Ropers

Before you start: The soy sauce is written as "1/2" with no unit. Half a cup is the amount that fits this sauce; start there and taste.

Where this one came from

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Ingredients

  • 3 tablespoons canola oil (divided)
  • ½ soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha
  • 2 tablespoons honey
  • 1 tablespoon fresh garlic
  • 2 teaspoons fresh ginger
  • ½ teaspoon Chinese five spice
  • 1 teaspoon crushed red pepper flakes
  • 1 pound boneless skinless chicken breasts, sliced into large chunks
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup scallions, sliced
  • ½ bag stir-fry vegetables

Directions

  1. Mix together soy sauce, 1 tablespoon canola oil, vinegar, Sriracha, honey, garlic, ginger, and five spice.
  2. Add remaining oil to skillet.
  3. Coat chicken chunks in cornstarch and brown on both sides (3-4 minutes).
  4. Add onion or scallions and cook to soften, then add frozen stir-fry vegetables and sauce.
  5. Heat through.
  6. Serve over cauliflower rice or brown rice.

Notes

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