This General Tso’s Chicken recipe is made from chicken thighs, coconut aminos, arrowroot powder, egg, sesame oil, honey, garlic, coconut vinegar, and broccoli and is a guilty pleasure for many. So, now that we are Paleo, and we can’t order it for take out, so I’ve been playing around with recipes that are Paleo-friendly for us to eat. The chicken in this recipe is so tender, it will melt in your mouth! I think you’re really going to love it! Sometimes, I like to add carrots too, but that’s just an optional. Angel had actually never had this before we watched a documentary on it (yes, this is an update from the original text). I’ve always liked it when I make it myself (it’s usually too sweet for me).
This weekend is so beautiful, I’m really loving that it is cooling down a little. I went for a nice run and it felt so good to feel the breeze! Anyway, it’s the weekend and we’re always down with eating a little decadent food and chilling out, watching movies…but what to make?! So I’m thinking…
Paleo General Tso’s Chicken
4 Chicken Thighs
1/8 cup Coconut Aminos
¼ cup Arrowroot Powder
1 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
1 head Broccoli florets
1 Sweet Onion
1 Green Bell Pepper
2 cups Pineapple
2 large Green Onions
For The Sauce:
½ cup raw Honey
¼ tsp ground Ginger
¼ cup Arrowroot Powder
3 Garlic cloves
½ cup Coconut Aminos
1/8 cup Coconut Vinegar
8 oz Chicken Broth
6 Bird’s Eye Chili Peppers
Coarse Sea Salt and Black Pepper (to taste)
Combine honey, ginger, arrowroot powder, garlic, coconut aminos, coconut vinegar, chicken broth, and bird’s eye chili peppers and blend in a food processor or blender. Once incorporated, set aside.
Cut the chicken thighs into 1″ cubes and marinate in the coconut aminos and arrowroot powder and beaten egg.
While the chicken in marinating, cut up all of the vegetables. I like slightly larger chunks, about 1” cubes.
Heat 2 tbsp of oils in a large saucepan over medium-high heat. Stir the chicken one last time and then add to the pan with hot oil (draining the excess liquid). Cook until chicken is no longer pink in the middle, about 5 minutes. Take chicken out of the pan and set aside.
Add the remaining 1 tablespoon of the oil to the pan and let it get hot over medium-high (~6) heat. Roughly chop the onions and green peppers and then add them to the pan, cover and let sit about 3 minutes. Next, add the broccoli and pineapple chunks (I like 1″ cubes) for another 2 minutes covered.
Then add the chicken and the sauce mixture (make sure to stir before you add it) and cook until the vegetables are the desired softness and the sauce is thick. Season with sea salt and black pepper to taste.
Enjoy this recipe over our Paleo Chicken Fried “Rice” for a delicious meal!