General Tso's Chicken – GFCFSF
April 28, 2012
General Tso's Chicken - GFCFSF
1 pound chicken - boneless skinless thighs or breasts, your choice. Thighs have more flavor, but it's a personal choice
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg whites, whipped
1/2 cup corn, arrowroot or potato starch
1-2 teaspoons red pepper flakes (to your taste - 1 teaspoon if you don't want it spicy, 2 if you do)
6 tablespoons rice wine vinegar
1/3 cup orange juice OR 1 teaspoon orange zest, minced
6 tablespoons brown sugar
6 tablespoons Soy-Free Soy Sauce (http://www.tacanow.org/family-resources/gfcfsf-ingredients-and-substitutions/#anchor-soysauce or Organic Coconut Aminos "Soy" sauce)
2 teaspoons grated ginger, separated
2 cloves garlic, minced, separated
2 green onions, sliced thin, separated
oil for frying
2 tablespoons cornstarch or arrowroot and 1 tablespoon water (or orange juice), mixed well
head of fresh broccoli, cut into florets
Prep sauce: mix red pepper flakes, vinegar, orange juice, sugar, soy sauce, 1 teaspoon ginger and 1 clove garlic. Mix well and set aside.
Cut chicken into bite-size pieces. Beat egg whites in bowl until semi-frothy. Place 1/2 cup corn, arrowroot or potato starch in a bowl. Dredge chicken pieces in egg white, then coat with starch. Fry on medium high heat until done. Remove to paper towel lined pan.
In a clean pan, add 2-3 tablespoons of the oil used to fry the chicken, saute the remaining green onion, garlic and ginger for 30 seconds. Add broccoli, stir well (adding up to 2 tablespoons more oil if needed), cover and cook until broccoli is still firm but cooked. Remove broccoli to plate.
Add sauce to pan, bring to a low boil. Cook for 2 minutes. Make cornstarch/arrowroot slurry and whisk in until desired thickness. Put chicken into sauce, mix well, pour all onto plate and serve with broccoli and rice.