General Tso’s Chicken with Glass Noodles

If you’re looking to ditch the takeout and make a healthy, delicious, gluten-free dinner at home, then you have to try my General Tso’s Chicken with Glass Noodles. This bold and flavorful dish pairs tender cooked chicken thighs with a sweet and salty sauce. Plus, it’s served atop a bed of Korean-Style glass noodles (aka sweet potato noodles) for a lighter twist on your traditional takeout noodles.

Friends, when I asked you recently what type of recipes you want to see from me on Instagram the other day, so many of you responded with a very specific request: for more gluten-free dinner recipes. With gluten-sensitivities on the rise, so many of my recipes happen to be gluten-free friendly. From my delicious Honey Glazed Salmon Bowls to my social media viral Crispy Rice Salads, many of my recipes are naturally delicious, sans the gluten!

So, when you’re trying to eat gluten-free (or not!) and find yourself craving a big bowl of classic takeout noodles, then you will love this General Tso’s Chicken with Glass Noodles. If you’ve never had glass noodles before, then prepare to fall in-love! These Korean-style noodles are thin, chewy, and mostly flavorless, which means they soak up the flavors of this General Tso’s sauce almost perfectly. Oh, and they happen to be naturally gluten-free, since they’re made from sweet potato flour, rather than wheat flour. I get mine on Amazon but you can also find them at any Asian supermarket. They are absolutely delicious and my kids happen to love them!

Especially when they’re topped with tender, juicy chicken thighs that are cooked crisp and smothered in a better-for-you take on a General Tso’s sauce. It’s your favorite takeout, but made healthier and homemade, so naturally it tastes better, too. I mean truly, what could be better than that?

What You Need to Make This Gluten-Free Noodle Dish

• Chicken Thighs: Boneless, skinless chicken thighs are perfect for this recipe! They’re perfectly tender and packed with flavor – I always make sure to keep some in my freezer, for quick and easy dinner recipes like this!
• Arrowroot Flour or Cornstarch: A little starch helps to coat the chicken thighs so that they get perfectly crispy!
• Avocado Oil: I like to cook the chicken in a better-for-you oil, such as avocado oil.
• Low Sodium Soy Sauce or Coconut Aminos: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
• Toasted Sesame Oil: A little sesame oil adds a deep, nutty flavor that helps this dish shine.
• Hoisin Sauce: If you want to keep this recipe gluten-free, be sure to use a gluten-free hoisin sauce. My favorite one is by San-J!

• Rice Wine Vinegar: Rice wine vinegar is an essential ingredient in this sauce – don’t skip it!
• Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
• Ginger: I recommend using fresh grated ginger, if possible. However, if you can only use or find ground ginger, that is okay, too.
• Coconut Sugar or Brown Sugar: The sugar adds just a little touch of sweetness that helps to balance out the saltiness of the sauce. I like using coconut sugar because it has less refined sugars, but brown sugar works just as well.
• Korean-Style Glass Noodles: These Korean-style glass noodles have become my new obsession! They’re made from sweet potatoes, so they’re not only naturally full of fiber, but they also happen to be gluten-free.
• Garnishes: These are optional, but highly recommended! I love garnishing these noodles with chopped green onions and sesame seeds for the perfect finishing touch!

How to Make This Better-Than-Takeout Recipe

To make this dish, start by preparing the chicken. Cut the chicken thighs into bite-size pieces and add them to a bowl with the cornstarch. Toss to fully combine, then set it aside. Next, prepare the sauce. Add all of the sauce ingredients (the soy sauce, toasted sesame oil, hoisin sauce, rice wine vinegar, mashed garlic, grated ginger, arrowroot flour or cornstarch, and coconut sugar or brown sugar) to a large measuring cup or mixing bowl. Whisk to fully combine, until the sauce is thick and there are no clumps.

Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil. Once the oil is very hot (this is important), add in the chicken. Allow the chicken to cook, undisturbed, for four minutes. Then, scrape the pan, and toss the chicken, allowing it to cook for another 4-5 minutes.

Then, cover the pan, turn the heat to low, and allow the chicken to simmer in the sauce for another 10 minutes. Once it’s done, turn off the heat, remove the cover, and stir the chicken in the sauce. While the chicken is cooking, prepare the noodles according to the package instructions. Stir them frequently, so that they don’t clump together. While the chicken is cooking, prepare the noodles according to the package instructions. Stir them frequently, so that they don’t clump together.

Once the noodles are done, drain the water from them, rinse them under cold water, and set them aside. Finally, assemble the dish by adding the noodles to the bottom of a bowl, followed by the chicken on top. Garnish with sliced green onions and sesame seeds, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim