Gluten Free General Tso’s: Your Takeout Craving, Healthier and Simpler!

Craving General Tso’s chicken but need to avoid gluten? This recipe is your answer! We’re creating a delicious, gluten free version of this takeout classic, using gluten free ingredients like coconut aminos, cornstarch , and naturally gluten free glass noodles. The result? A sweet, savory, and satisfying meal that’s easy to make and won’t leave you feeling weighed down.

This recipe is the PERFECT sweet and salty recipe to satisfy any takeout craving. I love this recipe because it’s satisfying and doesn’t feel greasy or dense in your stomach afterwards like typical takeout meals. I feel nourished and content after eating! It’s quick and simple to prepare for those of us with limited time and energy to prepare meals. The hardest part of this recipe is simply chopping up the chicken thighs into smaller pieces. If you’re like me, you get pretty meticulous with a knife. 

However, the chicken thighs specifically are a MUST for this recipe. Remaining juicy and tender, they just melt in your mouth in each savory bite. The cornstarch coating allows for the sauce to stick and mimic the fried texture from typical takeout dishes and scratches the itch perfectly. 

Glass noodles are a light and delightful addition to this meal. I originally discovered them in Korean BBQ bowls and have been obsessed ever since. They are fairly neutral in flavor and just take on the flavor of the sauce in this recipe but could be subbed for some rice if that is more your style. 

I like to always add some veggies to my meals to make sure I get some extra vitamins and minerals. This week I chose broccoli because it was what I found in the fridge. (I forgot to buy more veggies). When I made this meal in the past, I added some edamame and spinach to this bowl. 

My preferred practice is to steam the veggies to desired tenderness and then integrate with the chicken upon adding the sauce.  

Side note: I get most of my ingredients from Wegmans and totally recommend them for Asian-style ingredients and high quality produce! (and gluten free treats 🙂) Make sure to check your ingredients for hidden gluten, lots of Asian-style ingredients contain wheat. 

Lets jump into the preparation!

I want to give credit to the original recipe for the chicken and noodles from Kale Junkie, an amazing place to get recipe inspiration! Check out the post here.

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:

• 2 3.5 Ounce Packages Korean-Style Glass Noodles

For Garnishing:

• Green Onions or Chives chopped
• Sesame Seeds

Veggies of choice:

• I chose a bag of broccoli and steamed it this time but I have done edamame and spinach in the past

Instructions

1. 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.
2. 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.
3. Next, heat a pan, on the stove, over medium-high heat, and add in the avocado oil.
4. Once the oil is very hot (this is important), add in the chicken.
5. Allow the chicken to cook, undisturbed, for four minutes.
6. Then, scrape the pan, and toss the chicken, allowing it to cook for another 4-5 minutes.
7. 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. Also add your veggies of choice at this point to allow the sauce to coat and cook the veggies and chicken together. 
8. 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.
9. While the chicken is cooking, prepare the noodles according to the package instructions. Stir them frequently, so that they don’t clump together.
10. Once the noodles are done, drain the water from them, rinse them under cold water, and set them aside.
11. Finally, assemble the dish by adding the noodles to the bottom of a bowl, followed by the chicken on top.
12. Garnish with sliced green onions or chives and sesame seeds, then serve and enjoy or store in the fridge! 
13. Reheat for about 90 seconds in the microwave.

And there you have it – a delicious, gluten-free General Tso’s Chicken with Glass Noodles that’s ready faster than any delivery order! Let’s be real, finding safe and tasty gluten-free Asian takeout can be a total minefield. Between hidden gluten in sauces and cross-contamination risks, it’s often easier to just cook at home. But with this recipe, you get all the satisfying flavors of your favorite takeout dish, without any of the gluten worries. Plus, it’s healthier, fresher, and totally customizable to your veggie preferences. So, ditch the takeout menus and whip up this flavorful, gluten-free masterpiece – your tastebuds (and your tummy) will thank you!

Drop a comment and review below to let me know if you’ve tried this recipe!

Be well, 

Emily

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