Gluten Free General Tso’s Chicken
What you’ll need:
2 pounds of boneless skinless chicken breast (cut into bite size pieces)
2 egg whites
6 Tablespoons of Corn Starch (make sure it’s gluten free)
¼ cup of gluten free soy sauce
2 Tablespoons of honey
2 Tablespoons of orange juice
1 Tablespoon of Sesame oil
2 Tablespoons of fresh grated ginger
2 Red bell peppers
1 ½ bunches of scallions
3 carrots thinly sliced
3 garlic cloves
1 Tablespoon of black sesame seeds (optional you can also find this at any Asian market)
1 package of gluten free spaghetti or brown rice
Beat egg whites and cornstarch till smooth in a large bowl. Put chicken into bowl and mix till thoroughly coated.
You can either deep fry this or sauté. If your deep-frying pour about a half of bottle of vegetable oil into a deep pan and add a little of the chicken at a time till it’s golden brown and cooked completely through. Or if you sauté then cook the chicken till it’s crispy and brown if you use this method you will only need about 3-4 Tablespoons of vegetable oil.
Place chicken unto a paper towel and set to the side when done frying or sauté.
Next sauté the garlic and ginger just lightly till it becomes fragrant. Add the rest of the vegetables and slightly sauté.
Next mix the soy sauce, Sambal, honey, orange juice, sesame oil and pour into pan with vegetables. Sauce will slightly thicken. (I double this mixture when serving with brown rice or pasta.)
Place chicken into this mixture just to coat well and bring back up to temperature.
Pour mixture over cooked gluten free pasta or brown rice (or serve pasta or rice on the side)
Cook gluten free pasta or brown rice according to package directions.
Notes: I double my sauce ingredients when serving with brown rice or pasta.
*Adapted from Daphne Oz recipe