Recipes

General Tso’s Chicken with Fried Rice

Leave a comment

Chinese food is one of those go to comfort foods for some of us.  My husband is a huge fan of some General Tso’s chicken and fried rice.  It might be one of his all time favorites.  I love being able to make this for him at home.  He can avoid all of the soy, which is known to cause all kinds of problems in males and females from causing cancers (gmo soy), estrogen dominance, and infertility.  We also avoid the corn starch, which again comes from another gmo (genetically modified organism).  

This version of General Tso’s substitutes the soy sauce for coconut aminos and the corn starch for arrowroot powder.  You won’t even be able to taste the difference but it will be a lot more healthy for you.  

So, let’s dive right in.

General Tso's Chicken
A heathier chinese dish!
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Marinade for the Chicken
  1. 1 lb. Boneless & skinless chicken breast, cut into 1-inch cubes
  2. 1 tsp. Baking soda
  3. 1/4 tsp. Black pepper
  4. 2 tsp. Dry Sherry Wine
For the Batter
  1. 1 egg
  2. 1/4 cup Arrowroot Powder
For the Sauce
  1. 2 Tbs. Sugar
  2. 1 Tbs. Chili Garlic Sauce
  3. 1 Tbs. Coconut Aminos
  4. 3 Tbs. White vinegar
  5. 2 Tbs. Dry Sherry
  6. 1/4 cup Chicken stock
  7. 1 tsp. Arrowroot Powder
For Frying
  1. Frying oil
  2. 2 tsp. Garlic Chili Sauce
  3. 4 Garlic Cloves, minced
Instructions
  1. 1. In a large bowl, combine the diced chicken and your marinade ingredients. Add the arrowroot powder and egg and stir until chicken is coated. Meanwhile heat your wok or large skillet over medium high heat. Add coconut or a cooking oil. Heat until it starts to sizzle. Drop in the battered chicken into the hot oil. Do this in batches so that the chicken will cook properly and get really crispy. Leave in oil for about 1 minute or until the outside is golden brown. Use a slotted spoon to remove from the oil and place the pieces of chicken on a plate. Continue this with each batch of chicken. This next step is optional but it makes the chicken really crispy. Place all of the chicken back into the oil and fry a second time.
  2. 2. Prepare the sauce for the chicken. Mix all ingredients in a small bowl and set aside.
  3. 3. In a second skillet, add 2 T of the oil that you used to fry the chicken. Add the chili sauce and garlic. Saute until fragrant, about 30 seconds or so. Add your sauce. Stir until the sauce thickens into a syrup-like consistency. Add the chicken and toss until it is all coated. Remove from heat.
Adapted from Sara Loper
Adapted from Sara Loper
LoperLiving.com http://www.loperliving.com/
Fried Rice
Yields 4
Write a review
Save Recipe
Print
Cook Time
10 min
Total Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. 4 cups cooked rice (from day before)
  2. Coconut aminos, to taste
  3. Sesame oil, to taste
  4. Salt and pepper
  5. 2 T butter
  6. 3 eggs
  7. 1/2 cup frozen carrots and peas
Instructions
  1. Heat wok or skillet over medium high heat. Add 1 T of oil to wok (I used olive oil). Add your cold rice to skillet. Toss to coat with oil and prevent sticking or clumping. Making a well in the middle of the rice, add your 2 T of butter. When this is all incorporated, scoot your rice to one side of the pan and scramble your eggs. Once eggs are not runny anymore, mix them into the rice. Add the carrots and peas and cook until they are tender. Add the sesame oil and coconut aminos to taste. Taste your rice and adjust it to your taste buds.
  2. Enjoy!
LoperLiving.com http://www.loperliving.com/