Better Than Takeout: General Tso’s Chicken (Grain, Gluten, Soy, and MSG Free)
Recipe type: Entree
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
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  • ¼ cup friendly fat to cook in (butter, coconut oil, lard)
  • 2-ish cups cooked chicken from your weekly crockpotted chicken, cut in chunks to your preference.
  • 1 TB coconut aminos (can also use Tamari if you prefer)
  • ⅓ cup blanched almond flour
  • ¼ cup arrowroot flour
  • ½ tsp red pepper flakes
  • Sea salt / black pepper (pinches to taste)
  • ¼ cup friendly fat to cook in (butter, coconut oil, lard)
  • 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 set)
  • 1 TB raw honey (optional but it does help even out the heat)
  • ⅓ cup coconut aminos, ¼ water, ½ TB arrowroot whisked together to make a flavor slurry/sauce
  • 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 / black pepper to taste
  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!
  10. Tips:
  11. 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!
  12. 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!
  13. 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.
  14. Use whatever veggies are in season!
  15. You can get coconut aminos HERE. It tastes just as good as soy sauce so you can avoid the soy. I do find mine cheapest at our local health food store so price check it out!
  16. 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!
  17. Sugar peas can be a 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 :)
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at