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General Tso's Chicken Recipe--Gluten Free

Fantastic!  Your family will rave about this gluten-free General Tso's Chicken recipe! | GlutenFreeHomemade.com

Updated April 12, 2018

Cook up this delicious budget-friendly General Tso's Chicken recipe, and you will never buy Chinese restaurant take-out again!

Simple to make and healthier, with all the flavors you crave.

Golden chicken tossed in a yummy sauce touched with the spicy heat China's Hunan Province is known for; just right, not too fiery.

It is a keeper!

You will love this quick and easy stir-fry version, no deep-frying, perfect for busy weeknight meals.

For a health building meal with complete nutrition, serve General Tso's Chicken recipe over rice, with steamed bok choy and honey glazed carrot coins on the side, and baked custard garnished with fresh berries for dessert.

NOTE:  Adapted from Martin Yan's recipe.





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General Tso's Chicken Recipe--Gluten Free


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General Tso's Chicken Recipe--Gluten Free


Fantastic! Your family will rave about this gluten-free General Tso's Chicken recipe!

Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 servings

Ingredients:
- 2 tablespoons rice wine or dry white wine
- 1 tablespoon gluten-free soy sauce
- 2 teaspoons potato starch
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons chicken stock
- 1 tablespoon rice wine vinegar
- 2 teaspoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons granulated white sugar
- 1 teaspoon potato starch
- 2 teaspoons cold water
- 2 tablespoons vegetable oil
- 8 whole dried red chili pepper pods
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 scallion, cut into 1-inch pieces
- 1/2 teaspoon crushed red pepper
- 3/4 cup unsalted roasted peanuts (or other nuts)

Instructions:
1. In a medium mixing bowl, combine wine, soy sauce, potato starch.
2. Stir in chicken, and then set aside to marinate for 30 minutes.
3. In a small bowl, combine chicken stock, vinegar, soy sauce, sesame oil and sugar, and then set sauce aside.
4. In a small bowl, stir potato starch into the cold water until it dissolves, and then set aside.
5. In a wok or large skillet, heat vegetable oil until shimmering over high heat.
6. Add chiles and chicken with marinade, and stir-fry until chicken is no longer pink, about 2 minutes.
7. Add garlic, ginger, scallions and crushed red pepper, and stir-fry for 1 minute.
8. Add sauce and peanuts, and bring to a simmer.
9. Add potato starch mixture and cook for 1 minute, stirring constantly, or until sauce thickens.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free




Variation

Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml rice wine or dry white wine
  • 15 ml gluten-free soy sauce
  • 10 ml potato starch
  • 454 grams boneless, skinless chicken breasts cut into bite-sized pieces
  • 30 ml chicken stock
  • 15 ml rice wine vinegar
  • 10 ml gluten-free soy sauce
  • 5 ml sesame oil
  • 10 ml granulated white sugar
  • 5 ml potato starch
  • 10 ml cold water
  • 30 ml vegetable oil
  • 8 whole dried red chili pepper pods
  • 10 ml garlic, minced
  • 5 ml ginger, minced
  • 1 scallion, cut into 2.5 cm pieces
  • 2.5 ml crushed red pepper
  • 180 ml unsalted roasted peanuts (or other nuts)

Instructions

  1. In a medium mixing bowl, combine wine, soy sauce, potato starch.
  2. Stir in chicken, and then set aside to marinate for 30 minutes.
  3. In a small bowl, combine chicken stock, vinegar, soy sauce, sesame oil and sugar, and then set sauce aside.
  4. In a small bowl, stir potato starch into the cold water until it dissolves, and then set aside.
  5. In a wok or large skillet, heat vegetable oil until shimmering over high heat.
  6. Add chiles and chicken with marinade, and stir-fry until chicken is no longer pink, about 2 minutes.
  7. Add garlic, ginger, scallions and crushed red pepper, and stir-fry for 1 minute.
  8. Add sauce and peanuts, and bring to a simmer.
  9. Add potato starch mixture and cook for 1 minute, stirring constantly, or until sauce thickens.






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