Traditionally dipped in an egg and wheat flour batter before frying, General Tso's is super tasty but off limits to us. UNTIL NOW! I came up with this last night and it was pretty spot on if I may say so myself, even without the breading! Go me! ;)
Allergy Free General Tso's Chicken
1 lb boneless skinless chicken thighs, cut into 1 inch pieces
4 Tbl cornstarch, divided
2 Tbl minced garlic
1 tsp grated ginger
3 Tbl light brown sugar
2 Tbl gluten free soy sauce
1/2 tsp red pepper flakes
1 1/2 tsp EnerG egg replacer + 3 Tbl water, mixed
1/2 tsp salt and 1/4 tsp pepper
2 Tbl olive oil
2 cups cooked brown rice
2 cups steamed broccoli
In a small bowl, stir together 1 Tbl cornstarch and 1/2 cup cold water till smooth. Add garlic, ginger, sugar, soy sauce, and red pepper flakes. Stir well and set aside.
In another bowl, whisk egg replacer mixture, 3 Tbl cornstarch, salt and pepper together. Add chicken and stir to make sure chicken is totally covered.
Heat 1 Tbl oil in a large non stick skillet (non stick being key... I used a regular one and it was a BIG mistake) over medium-high heat. Lift half the chicken from the mixture and add to skillet. Cook turning occasionally, until golden brown, 6 to 8 minutes. Transfer to a plate and repeat with remaining oil and chicken. Set aside.
Using the same skillet, lower heat and add the garlic mixture. Cook, stirring constantly, until sauce has thickened, about 3 to 5 minutes. Return chicken to skillet and stir well, heating chicken through. Serve over brown rice with a big plate of steamed broccoli.