Craving take-out? This Keto General Tso Chicken is the to-go order you can make at home. Homemade spicy, sweet, and tangy sauce over perfectly cooked chicken...all In less than 30 minutes! You can serve this delicious low carb dish over cauliflower rice to make it a complete meal!
My favorite recipes are take-out copycats that are given a keto spin. I have several keto inspired Asian recipes and they are all so easy to make! Be sure to check out my keto bang bang shrimp, keto teriyaki chicken, and keto Mongolian beef.
Is General Tso Chicken high in carbs?
Generally speaking, traditional general tso chicken is high in carbs because it is coated in cornstarch to give it a crispy breading. Not only that, this traditional dish is usually served with rice.
How to make General Tso Chicken keto friendly
For starters, we need to eliminate the cornstarch coating. When I use boneless skinless chicken thighs and then cooking them until crispy, I do not miss the crispy coating at all! We also have to replace the sugar with a sugar alternative in the sauce and use Xanthan Gum instead of cornstarch.
Meal prep this Keto General Two Chicken recipe
I love to use Asian inspired takeout recipes for meal prep. They cook up so quickly in a single skillet and then I divide the entire meal out into 4 meal prep containers that are microwave safe. For this recipe, I would serve with steamed cauliflower rice or broccoli.
I hope you enjoy this Keto General Tso Chicken recipe. Here at Low Carb with Jennifer we aim to deliver family friendly low carb and keto recipes that are easy to make with ingredients found in most grocery stores. No crazy ingredients here! If you are interested in more keto friendly recipes, I have a cookbook that is now available! You can find that here: Jenniferbanz.com/ketocookbook
Keto General Tso Chicken
- 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1.5 pounds Boneless Skinless Chicken thighs, cut into 1 inch chunks
- ½ Cup chicken Broth
- 3 Tablespoons Soy sauce or Tamari
- 1 Tablespoon Sriracha
- 1 Tablespoon Rice vinegar
- ¼ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- 2 Cloves garlic, minced
- ½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
- Heat the avocado oil in a large skillet over medium high heat. Stir in the chicken chunks and cook until cooked through and browned, stirring frequently. About 10-15 minutes. While your chicken is cooking, in a small mixing bowl, combine broth, soy sauce, sriracha, sweetener, xanthan gum and minced garlic.
- Pour the sauce over your chicken and bring to a boil. Let simmer for a few minutes, until the sauce is thick. Serve over cauliflower rice or steamed broccoli.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.