Holding back on this recipe has been like holding out on a secret that you are just dying to tell the world. I made this baked general tso chicken recipe this past week and debated on posting right away or saving it for today. As you can see I waited but just barely.

I’m a huge fanatic for Chinese food, but we rarely, and I mean rarely go out to eat it. In fact the last couple of times I ate Chinese food was at several airports while traveling. You know where you stand in line pick an entrée and two sides and then beg your body to make room for an extra egg roll. I try not to feel too guilty after indulging in this food when I see a huge pile of grease where my chicken or lo mein was just sitting on the Styrofoam plate.

When we go out to eat in my city it’s usually burgers, pasta or pizza.

For the past couple of weeks I have been craving general tso chicken and lo mein noodles. I decided to hold off on the noodles but proceeded with a healthier take of the general tso chicken recipe. That’s right it is BAKED and is served with cauliflower rice. Don’t let the cauliflower rice with this recipe fool you because you can always use regular rice but I decided why not make it even BETTER for you.

Let me help you with your next fake out take out meal made in the comfort of your own home.

ENJOY ~ Meagan

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Baked general tso chicken with cauliflower rice

Yield: 4-5 servings

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Ingredients

• 1/4 cup less sodium soy sauce
• 2 teaspoons sesame seed oil
• 1 tablespoon chili pepper paste (I used gourmet garden)
• 1/2 teaspoon salt
• 1/4 teaspoon ground chinese ginger
• 1 teaspoon sugar
• 1/5 pounds skinless, boneless chicken thighs, cut into cube size pieces
• 1 cup flour
• 1/2 teaspoon corn starch
• 1 cauliflower head, cut into florets
• 1 tablespoon unsalted butter
• green onions for topping
• extra salt and pepper for cauliflower rice

Instructions

In a large bowl whisk together soy sauce, sesame seed oil, chili pepper, salt, ginger and sugar.  Remove 1/4 cup of the sauce and set aside.  Place the chicken cubes into the remaining sauce and toss with your hands coating all the pieces.  Cover and place in refrigerator for at least 30 minutes.

Preheat oven to 350 degrees F.

Remove chicken and dredge in the flour, coating all sides.  Place on a non-sticking baking sheet and bake in the oven for 18 minutes.  Remove and toss the chicken around and place back in the oven to broil for 4 minutes.

In a small sauté pan over low heat add the reserved 1/4 cup of sauce and corn starch.  When chicken is done place into the sauce and coat all sides.

Place 1/2 of the florets into a food processor.  Blend until rice consistency and then place in a bowl.  Repeat with the rest of the florets.

Melt butter in a small skillet and add cauliflower rice.  Keep stirring until all rice is well heated and then season with salt and pepper.

Top plate with cauliflower rice, baked chicken and sliced green onions.

Did you make this recipe?

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