Healthier gluten -free General Tso’s chicken with snow peas

general tsao chicken

General Tso’s chicken has always been one of my favourite dishes. The deep fried sweet spicy goodness of the dish makes it a very popular choice in North American Chinese restaurants. Unfortunately, the sauce is typically full of gluten and the the deep-fried chicken makes my clothes shrink.

This updated version doesn’t taste quite like what you get in a Chinese restaurant — unfortunately nothing can compete with the sinful taste given up by the boiling oil of the deep fryer. But its a close approximate. The sauce is thickened with corn starch so wheat is no longer an issue.

I have replaced the traditional broccoli with snow peas. There is no real reason for doing this – I just like snow peas! If you want to add broccoli instead, steam it in a separate pot and add it to the chicken stir-fry at the very end.

Materials:
  • Cutting board
    Knife for cutting vegetables and chicken
  • Wok or non-stick frying pan
    Spatula for stir-frying
  • Medium sized mixing bowl

Ingredients:

  • 1 pound (0.5 kg) boneless skinless chicken breasts
  • 1 large organic free-run egg, beaten
  • 1/2 tbsp (7.5 ml) + 1.5 tbsp (22.5 mL) cornstarch
  • 1 tbsp (15 mL) olive, vegetable or canola oil
  • 1 cup (250 mL) chicken broth, preferably low-sodium
  • 2 cups (500 mL) snow peas, tips removed
  • 3 finely sliced green onions
  • 1 tbsp (15 mL) fresh ginger, finely grated
  • 1 tbsp (15mL) garlic, minced
  • 2 tbsp (30 mL) gluten-free soy sauce
  • 1/4 cup (60 mL) brown sugar, preferably demura type
  • 1 dash of Chinese hot oil — or to taste (a pinch of crushed chillies can be substituted)
  • 1 tablespoon apple cider or rice vinegar

Directions:

  1. Prepare vegetables, garlic and ginger as indicated in instructions, set aside
  2. Cut the chicken into bite sized cubes, place into the mixing bowl. Add the 1/2 tbsp of cornstarch. Stir until the chicken is evenly coated.
  3. Add the beaten egg to the bowl containing the chicken, stir until coated
  4. On medium, heat 1/2 tbsp oil in the non-stick wok/frying pan, add the chicken/egg mix to the frying pan and fry until the chicken is cooked through. Remove the chicken from the skillet and set aside (Do not put in the bowl that previously held the raw chicken! This is a health hazard!)
  5. Add the rest of the oil to the pan, on medium-high stir-fry the onions, ginger and garlic until the garlic turns clear. Add all but 4 tbsp of the broth, soy sauce and sugar, stir well.
  6. To the reserved broth add the remaining corn starch, hot oil and vinegar. Mix well.
  7. When the mixture in the pan begins to boil add the broth/oil/vinegar corn starch mixture. Stir well.
  8. Add the chicken and snow peas to the boiling sauce.
  9. When the sauce has thickened (1-2 minutes) the dish is complete! Remove from heat and ENJOY!


Technorati : , , , , , , , , , , , , ,
Del.icio.us : , , , , , , , , , , , , ,
Ice Rocket : , , , , , , , , , , , , ,
Flickr : , , , , , , , , , , , , ,
Zooomr : , , , , , , , , , , , , ,
Buzznet : , , , , , , , , , , , , ,
Riya : , , , , , , , , , , , , ,
43 Things : , , , , , , , , , , , , ,

Advertisements

2 Responses

  1. This looks so good. We used to live on chinese food before our 4yo was diagnosed with Celiac so I’ll have to give your recipes a try.

    Thanks for putting me on your blogroll. Always good for an ego stroke in my case. 🙂

  2. I think I found tonight’s dinner! Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: