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Gluten-Free General Tso's Chicken

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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

History of this recipe

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Ingredients

  • 3 tablespoons canola oil (divided)
  • ½ cup 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, salt, and pepper and brown on both sides (3-4 minutes).
  4. Add 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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