Description
Sauteed chicken, veggies, and peanuts tossed in a salty, sweet, spicy sauce and served over brown rice. Only takes 30 minutes to make! Perfect for weeknight dinners!
Ingredients
Units
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- 4 cups cooked brown rice (I like to use quick cooking rice for this recipe)
- 1 tablespoon coconut oil
- 1 pound chicken breast, cut into 1 inch cubes
- Veggies
- 1 tablespoon coconut oil
- Onion, cut into 1 inch slices
- 6 ounces button mushrooms, quartered
- 1 red bell pepper, cut into 1 inch chunks
- 2 green bell pepper, cut into 1 inch chunks
- 4 green onions, chopped
- 2/3 cup roasted peanuts
- Sauce
- 1/4 cup + 2 tablespoons gluten free soy sauce/tamari (can sub coconut aminos if avoiding soy)
- 1/4 cup rice wine vinegar
- 1/4 cup + 2 tablespoons chicken stock (or sub water)
- 1/4 cup coconut sugar (or more to taste)
- 2 teaspoons sesame oil
- 6 garlic cloves, minced
- 2 inches ginger, grated (for a short cut you could use the tube of minced ginger found by the herbs)
- 1 tablespoon fish sauce (optional)
- 1 to 2 teaspoons red pepper flakes
- 1 to 2 teaspoons sriracha (optional)
- 2 tablespoons corn starch
- 8 small dried red Chinese or arbol chilies (found by the herbs in your grocery store)
Instructions
- Prep your veggies: Stir fries tend to cook fast, which is awesome so get all your veggies and chicken prepped and chopped according to specifications above. Set them aside.
- Cook Rice: Get your rice cooking so that it can be done and out of the way. I like to use quick cooking rice for this recipe (10 minutes). If you aren’t using quick cooking rice than get your rice cooking before you prep your veggies (40 minutes). Follow the package instructions.
- Cook Chicken: Heat a large skillet over medium high heat. Melt the coconut oil and add the chicken. Cook 3 to 5 minutes on each side. Once cooked, remove into a dish and cover with foil, set aside.
- Cook the Veggies: To the same pan add another tablespoon of coconut oil only if needed and add the onion. Saute the onion until tender, about 3 to 5 minutes. Then add the mushrooms and saute for 5 minutes, or until the mushrooms are tender. Ten add the peppers saute for 3 minutes, or until slightly tender but still crunchy.
- Mix up the sauce: While the onions and veggies are cooking add all of the saute ingredients except for the corn starch and chilies to a small bowl. Whisk until well combined. Taste and adjust flavors as needed. Stir in the chilies and set aside.
- Cook the sauce: Once the veggies are cooked pour in the sauce and the chicken and bring it to a boil, reduce to a simmer and simmer for 3 minutes, or until fragrant and slightly reduced. Add the corn starch and a small amount of water to a small bowl, whisk together to remove any lumps. Stir in the corn starch. Allow to thicken on the heat for 1 minute. Remove from the heat and stir in the peanuts and green onions.
- Serve: Serve the Healthy General Tso’s Chicken over the brown rice and top with extra peanuts and green onion, if desired. Serve immediately. Store any leftovers in the fridge for up to 7 days.
Notes
Sauce adapted from Serious Eats
