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.
Ingredients
For the Chicken:
- 1 Pound Boneless Skinless Chicken Thighs cut into bite-sized pieces
- ⅓ Cup Arrowroot Flour or Cornstarch
- 3 Tablespoons Avocado Oil
For the Sauce:
- ⅓ Cup Low Sodium Soy Sauce or Coconut Aminos
- 2 Tablespoons Toasted Sesame Oil
- ⅔ Cup Hoisin Sauce
- 3 Tablespoons Rice Wine Vinegar
- 2 Cloves Garlic mashed
- 2 Teaspoons Fresh Ginger grated
- 2 Teaspoons Arrowroot Flour or Cornstarch
- ¼ Cup Coconut Sugar or Brown Sugar
For the Noodles:
- 3 3.5 Ounce Packages Korean-Style Glass Noodles I get mine from here
For Garnishing:
- Green Onions chopped
- Sesame Seeds
Instructions
- 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.
- Once the chicken is almost cooked through (and is brown, not pink), pour in the sauce and toss to fully coat the chicken in it.
- 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.
- 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!
Calories: 396kcal | Carbohydrates: 21g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 844mg | Potassium: 343mg | Fiber: 1g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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