General Tso’s Chicken
with broccoli / cauliflower rice

Name: General Tso’s Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 24 oz Cauliflower, small, florets; 1 1/2 Tbsp Butter; 10 oz Broccoli florets; 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 1 tsp Arrowroot powder; 1/4 cup Bragg's / coconut aminos; 2 Tbsp Vinegar, rice; 1/2 cup Stock, any type; 1 tsp Oil, toasted sesame; 1 tsp Red pepper flakes, use less if you prefer less spice; 2 stalks Green onions, chopped, green and white parts separate; 1 lb Chicken breasts, boneless and skinless, cubed; 3 Tbsp Oil, cooking

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

The sauce for this version of the popular Chinese take-out dish has more depth (thanks to garlic and ginger) and is less sweet than most restaurant versions, but hits the same sweet and savory notes.
Smarts: The amount of red pepper flakes will deliver a moderately spicy dish, but feel free to scale back or increase the spice as you prefer. In early tests we added 1/2 tsp / 2 g of orange zest (for 4 servings) to the sauce, so feel free to add that in for a bit of fresh, orange flavor.

Dependency

Cauliflower Fried Rice with Ham

Ingredients

Metric

Servings:

Cauliflower Rice (for 2 nights):

Cauliflower, small - 24 oz , florets
Butter - 1 1/2 Tbsp

General Tso’s Chicken:

Broccoli florets - 10 oz
Garlic - 2 cloves , chopped
Ginger - 1 tsp , grated
Arrowroot powder - 1 tsp
Bragg's / coconut aminos - 1/4 cup
Vinegar, rice - 2 Tbsp
Stock, any type - 1/2 cup
Oil, toasted sesame - 1 tsp
Red pepper flakes - 1 tsp , use less if you prefer less spice
Green onions - 2 stalks , chopped, green and white parts separate
Chicken breasts, boneless and skinless - 1 lb , cubed
Oil, cooking - 3 Tbsp

Prep

Broccoli / Garlic / Ginger - Prep as directed. Store broccoli in one container. Combine garlic and ginger. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, ginger, arrowroot powder, aminos, vinegar, stock, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
Cauliflower rice - This makes enough for two nights. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
Chicken - Slice chicken into cubes. Season with some salt and black pepper and tenderize with a fork. (Can be done up to 1 day ahead)

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Make

Heat a Dutch oven with oil over medium-high heat. Add chicken and sear on all sides until golden brown (chicken won't be cooked through), ~3 minutes total.
Move chicken to sides of the pan. Add broccoli and white parts of green onions to the middle of the pan. Give sauce a stir and pour over top. Cover with a lid and reduce heat to low-medium.
Cook, covered until broccoli is tender and chicken is cooked through, 8 to 10 minutes.
If cauliflower rice was made ahead, reheat (remember to reserve half for Thursday).
Serve chicken and broccoli over cauliflower rice with green parts of green onions on top. Enjoy!

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