Low FODMAP Gluten Free General Tso's Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp tamari
- 1 tsp toasted sesame oil
- ½ cup cornstarch, plus 1 tbsp for the sauce
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup neutral oil (such as avocado or canola oil), for frying
For the sauce
- 3 tbsp tamari
- 3 tbsp rice vinegar
- 3 tbsp granulated sugar
- 2 tbsp hoisin sauce
- 1 tbsp tomato paste
Ingredient noteTomato paste only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
- 1 tsp toasted sesame oil
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, grated
- 4–6 dried red chiles, whole
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
Instructions
- 1
In a large bowl, combine the chicken pieces with 3 tbsp tamari and 1 tsp sesame oil. Toss to coat, then let the chicken marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, rice vinegar, sugar, hoisin sauce, tomato paste, 1 tsp sesame oil, chicken broth, and 1 tbsp cornstarch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set aside.
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