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
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 2 Tablespoons avocado oil
- 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 sugar free granulated sweetener (see my favorite on Amazon)
- 2 Cloves garlic, minced
- ½ teaspoon xanthan gum
Instructions
- 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.
Dan K says
LOVED it. In honesty a little sweet for me so I will reduce the sweetener next time - but my issue. The recipe was easy and delicious. Love her recipes. Thank you Jennifer.
Robin Thomas says
Made this last night for dinner. I absolutely loved it. The spice was just right and the taste was really delicious. I'm really excited that I can have this and not worry about all the carbs from the restaurant! Thanks! Loving your new cookbook, too, by the way!!
Betti says
Just made this tonight and OMG!! It’s better than take out!! I put it over my precooked, pre packaged cauliflower rice and feel like I am having a feast. Thanks for all your wonderful recipes!