Healthy Weeknight General Tso’s Chicken

Chicken and rice in a plate with two forks on a black table.

5 from 3 votes

Healthy Weeknight General Tso’s Chicken

Craving the mouthwatering flavors of General Tso's Chicken but looking for a healthier option for your weeknight dinner? Look no further! This Healthy Weeknight General Tso's Chicken recipe has got you covered. Gluten-free + Dairy-free.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Keyword: chicken, dinner, easy, family-friendly, healthy, kid-friendly, sweet, takeout, weeknight, weeknight meals

Servings: servings

Calories: 190kcal

Author: Shanika

Ingredients

CHICKEN:

2 lbs. organic chicken breasts, cut into 1-inch cubes
½ cup arrowroot starch (You can also use cornstarch or flour)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (Omit for less spicy flavor)

SAUCE:

1-2 Tbsps Extra virgin olive oil
½ cup chicken stock (You can also use water or veggie stock instead)
5 Tbsps soy sauce, low-sodium (I love using a soy-free vegan version as well; You can also sub with tamari sauce for GF-friendly option)
3 Tbsps rice vinegar (You can also sub with apple cider vinegar)
2 Tbsps Hoison sauce (See Notes for sub options!)
2 garlic cloves, minced
2 Tbsps minced ginger
4 Tbsps pure maple syrup (See Notes!)
1 ½ Tbsps arrowroot starch + 2 Tbsps warm water
Sesame seeds, for garnish

OTHER:

1 Cooked rice or noodles of your choice

US Customary - Metric

Instructions

BAKE THE CHICKEN:

Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper with a wire rack for the best results. NOTE: Doing this step is a MUST to prevent sticking.
In a bowl, add the chicken pieces along with 1 teaspoon of each: salt, black pepper, smoked paprika, garlic powder, and red pepper flakes, stirring everything together until chicken are coated.
In a plate or bowl, add the arrowroot or cornstarch.
Now, toss each piece of chicken into the arrowroot (shaking off any excess) and then lay each coated chicken side by side onto the prepared baking sheet (about an inch apart). Repeat until all chicken are coated.
Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.

TO MAKE THE SAUCE:

In a medium skillet (10-inch) or wok over medium-high heat, add the olive oil. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add the maple syrup, rice vinegar, soy sauce, hoison sauce, and chicken stock and whisk everything together until it begins to boil. Reduce heat to low-medium and let everything simmer for another 2-3 minutes or so, stirring occasionally.
In a bowl or cup, mix together the arrowroot and water, until combined and "milk-like" in consistency. Add in the arrowroot mixture into the sauce, stirring until it begins to thicken.
Add in the crispy chicken pieces and toss them until coated. Garnish with sesame seeds.
Remove from heat and serve immediately with your favorite side of rice or noodles.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Reheat over the stovetop or microwave until heated through when ready to serve.
GLUTEN-FREE OPTION: To make this dish GF, just ensure that all sauce ingredients (including using Tamari sauce instead of soy sauce) are GF-friendly and the best alternative to cornstarch is arrowroot starch or Gf flour.
SWEETENER: You can always substitute maple syrup with honey, organic brown sugar, or Agave.
HOISON SAUCE: If you don't have Hoison sauce, you can always substitute with the following: BBQ sauce, soy sauce, oyster sauce, chili sauce, teriyaki sauce, or sweet and sour sauce.

Nutrition