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{Note from Jessica: Today’s post is shared by my sweet friend Renee, author of Raising Generation Nourished. We became friends several years ago and I am continually impressed with her desire to help change the world, starting with our newest generation. Real food has to be the core of our health and should start in the womb. Considering this is the first time in history that our children are expected to die before us, something HAS to change. I’m honored to call her a friend. I hope you’ll stop by her site, Raising Generation Nourished, and say hello!}

I am pretty sure Chinese night is one of my favorite dinner nights!

My husband and I used to go out for Chinese all the time while we were dating, so when I made the switch to real food years ago, I decided to spend some time in the kitchen figuring out how to make our favorite Chinese dishes in a more whole foods way. General Tso’s chicken was always his favorite, so I have this one down to a science and I try to have it on the menu once a month.

Chinese stir-fries are a great way to load up the family’s plate with really great tasting veggies. Sugar peas are a great spring veggie and they go so great with Chinese dinners! The kids are gonna love them.

My girls will eat julienned carrots for days and days. They take on the texture of a noodle when cooked and they are just so delicious! And no need for fancy equipment – I just have a simple julienne peeler and it is fabulous – I use it weekly!

I love Chinese dinners served over rice, and cauliflower rice works so great if you are grain-free while you are healing your tummy, or just watching your grain intake. Very, very simple and cooks up super quick.

So here is my take on General Tso! Surprise your family with Chinese night this week and feel good about filling them with nourishing food!

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Better Than Takeout: General Tso’s Chicken (Grain, Gluten, Soy, and MSG Free)

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.

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Ingredients

• FOR THE CHICKEN:
• ¼ cup friendly fat to cook in butter or coconut oil
• 2-ish cups cooked chicken from your weekly crockpotted chicken, cut in chunks to your preference.
• 1 TB coconut aminos (can also use Tamari)
• 1/3 cup blanched almond flour
• ¼ cup arrowroot flour
• ½ tsp red pepper flakes
• Sea salt and black pepper
• FOR THE STIR FRY:
• ¼ cup friendly fat to cook in butter or coconut oil
• 1 medium onion sliced thin
• 5 cloves garlic, minced
• 1 tsp red pepper flakes (if you really like heat double this)
• 4 cups sugar snap peas (broccoli would work nice too)
• 4 medium/large carrots peeled with julienne peeler (I love this fun peeler.)
• 1 TB raw honey
• 1/3 cup coconut aminos
• FOR THE CAULIFLOWER “RICE”:
• ¼ cup friendly fat to cook in (butter, coconut oil, lard)
• 1 head cauliflower, pulsed in a food processor into “rice” sized bits
• Sea salt and black pepper

Instructions

1. Start with frying the chicken. Put the almond flour, arrowroot, and seasoning in a bowl. Pour the coconut aminos over the cooked chicken and mix to get the chicken wet. Roll the chicken in the flour mixture to coat. Put the coated chicken into a very hot large skillet or wok with the melted butter. Let the chicken brown well on all sides (let it sit to cook for a good couple minutes on each side). Take the chicken out of the pan to set aside until the rest is done.
2. Add more fat to your pan or wok to melt and add the onion to sauté about 5ish minutes. Hit the onion with a few pinches of sea salt to bring out their juices to sweeten.
3. Add the garlic and cook for a minute.
4. Add the sugar peas and red pepper flakes and sauté about 10-ish minutes (this will leave them with a little bite which is how I like mine – if you want them softer/more cooked go another 10 minutes.)
5. Add the julienned carrots and cook just a couple minutes.
6. Add the coconut amino slurry to the pan and simmer a few minutes.
7. Add the fried chicken to the mixture to heat through and turn off the heat.
8. While you stir-frying the veggies you can cook your cauliflower rice in a different pan. Add the cauliflower bits to a hot skillet with melted butter. Add sea salt/pepper and stir through until cooked to the texture you want. We like our rice a little “al dente” versus too soft so I cook the cauli-rice for about 5-7 minutes and it’s good for us – just go longer if you want it softer.
9. Serve the stir fry over your cauli-rice.

Notes

Tips:

Don’t be intimidated by the list of ingredients and the recipe in general! This really comes together so fast! I did this all start to finish including clean up in less than an hour and I was having to stop to take pictures along the way!

Prep the day/night before or the morning of dinner if you need help with time-saving! You can cut all the veggies and pulse the cauliflower so all you have to do close to dinner is dump in the pan!

You don’t have to flour and fry the chicken if you don’t want to or don’t have the time. Shred up the chicken and throw it into the pan with the veggies plain and it will take on the flavors of the sauce.

Use whatever veggies are in-season!

You can get coconut aminos HERE. It tastes just as good as soy sauce so you can avoid the soy. I find mine cheapest at our local health food store so price check it out!

I always add more red pepper flakes to my husband’s plate. He loves heat but I have to keep it palatable for the little ones at my table too! If the whole family loves heat just double what I have in the ingredients and you should be good!

Sugar peas can be harder for littler ones to chew so just cook them through longer during that time! Don’t take them off their plate! The big girls were stealing the sugar peas off my cutting board raw while I was cooking today 🙂

Recommended Products

As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.

• 
  Precision Kitchenware - Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler with Cleaning Brush & Blade Guard
• 
  Wholesome Sweeteners Organic Raw Honey 
• 
  Redmond Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 10 Ounce Shaker (2 Pack)
• 
  Bob's Red Mill Arrowroot Starch / Flour, 16-ounce
• 
  Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
• 
  Coconut Secret Coconut Aminos 
• 
  Kerrygold Pure Irish Butter
• 
  Nutiva Organic, Neutral Tasting, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15-ounce

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1331Total Fat: 115gSaturated Fat: 65gTrans Fat: 4gUnsaturated Fat: 41gCholesterol: 327mgSodium: 994mgCarbohydrates: 46gFiber: 15gSugar: 16gProtein: 37g

IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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