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.
Filed under: asian inspired, chicken, gluten, Gluten Free, Low Gluten, main meals, poultry, stir-fry | Tagged: asian inspired, celiac, chicken, general tso, Gluten Free, healthier, healthy, less fat, main meal, poultry, recipe, stir-fry, tsao | 2 Comments »