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Homemade Healthy General Tsos Chicken (Paleo) photo

Healthy General Tsos Chicken (Paleo)

This Healthy General Tsos Chicken is a guilt-free take on a classic favorite! Packed with flavor and quick to make, it's perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Paleo
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1/3 cup coconut aminos or liquid aminos - a soy sauce alternative that’s gluten-free
  • 2 tbsp pure maple syrup or honey - for that perfect touch of sweetness
  • 1 tbsp molasses or coconut sugar - deepens the flavor profile
  • 1/4 cup rice vinegar adds acidity and brightness to the dish
  • 2 tbsp tomato paste for a rich, savory base
  • 1 tbsp toasted sesame oil brings a nutty flavor
  • 3 cloves garlic fresh garlic is key for flavor
  • 2 to 3 tsp sriracha adjust based on your spice preference
For the Chicken:
  • 2 large chicken breasts (1 to 1.5 lbs), chopped
  • 1 large egg helps the coating stick
  • 1/3 cup tapioca flour or arrowroot flour - for a crispy coating
  • 2 tbsp avocado oil ideal for frying due to its high smoke point
  • 2 tsp sesame seeds for garnish and added crunch
  • 2 stalks green onion chopped for a fresh finish

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the chopped chicken breasts with the egg, ensuring each piece is well-coated. Then, sprinkle the tapioca flour over the chicken and mix until it’s evenly coated.
  2. In a large skillet or wok, heat the avocado oil over medium-high heat.
  3. Add the coated chicken to the skillet in a single layer. Cook for about 4-5 minutes on each side until golden brown and cooked through, then remove and set aside.
  4. In the same skillet, reduce the heat to medium and add the minced garlic, stirring for about 30 seconds until fragrant. Then, add the coconut aminos, maple syrup, molasses, rice vinegar, tomato paste, toasted sesame oil, and sriracha. Whisk until combined and simmer for 2-3 minutes.
  5. Return the cooked chicken to the skillet and toss it in the sauce, cooking for an additional 2-3 minutes to meld flavors.
  6. Garnish with sesame seeds and chopped green onions. Serve hot!

Notes

  • Use skinless chicken breasts to reduce fat content.
  • Swap avocado oil for a lighter oil, like grapeseed oil.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.