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Keto General Tso's Chicken Recipe

Lunch
Main Dishes
★★★★★
5/5
(2163 reviews)
By Zylo Nutritionist Team
Keto General Tso's Chicken
Zylo Recipes

Description

This dish delivers the familiar, comforting flavors of a beloved Chinese takeout classic, reimagined with a focus on wholesome ingredients. Tender pieces of chicken are marinated in a savory blend of seasonings, then carefully pan-fried until perfectly crisp and golden brown. The result is a delightful contrast of textures: juicy chicken with a satisfyingly crunchy exterior.

Vibrant green broccoli florets are steamed to a delicate tenderness, retaining a slight bite, and then stir-fried with aromatic dried chilies, fragrant garlic, and zesty ginger. This medley of flavors creates a base that is both savory and subtly spicy, awakening the palate. The chicken and broccoli are then united in a luscious sauce, crafted from a harmonious blend of soy sauce, rich dark soy sauce, and tangy rice vinegar.

This glaze coats every piece, imparting a glossy sheen and a burst of umami flavor with each mouthful. The sauce is the key to the dish’s allure, providing a balance of sweet, savory, and tangy notes that dance on the tongue. Chicken thighs are recommended, as their higher fat content keeps them moist and flavorful during cooking, even if slightly overcooked.

However, chicken breast can be substituted if desired. For those seeking a lighter option, pan-frying the chicken in a smaller amount of oil will still yield delicious results. To complete the meal, serve with cauliflower rice, its mild flavor and fluffy texture providing the perfect canvas for the bold flavors of the chicken and broccoli.

The combination of fiber-rich vegetables and flavorful chicken creates a satisfying and well-rounded dish.

Preparation Time

Prep Time
25 min
Cook Time
25 min
Total Time
50 min

Nutrition Information

Per 1 plates serving
C
Calories
500 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 10 g
Unsaturated Fats 20 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 300 mg
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Ingredients

    1.
    Chicken Broilers Or Fryers Thigh Meat Only Raw
    Chicken Broilers Or Fryers Thigh Meat Only Raw
    5 thigh, bone and skin removed
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    3.
    Soy Sauce
    Soy Sauce
    2 teaspoon
    4.
    Dark Soy Sauce by Amoy
    Dark Soy Sauce by Amoy
    1 teaspoon
    5.
    Raw Egg, Yolk
    Raw Egg, Yolk
    1 large
    6.
    Arrowroot Flour
    Arrowroot Flour
    1 tablespoon
    7.
    Water
    Water
    3 tablespoon
    8.
    Soy Sauce
    Soy Sauce
    2 teaspoon
    9.
    Dark Soy Sauce by Amoy
    Dark Soy Sauce by Amoy
    1 teaspoon
    10.
    Rice Vinegar
    Rice Vinegar
    1 tablespoon
    11.
    Arrowroot Flour
    Arrowroot Flour
    1 tablespoon
    12.
    Broccoli
    Broccoli
    12 ounce
    13.
    Avocado Oil
    Avocado Oil
    1 tablespoon
    14.
    Ginger
    Ginger
    1 tablespoon, sliced
    15.
    Garlic
    Garlic
    1 tablespoon, chopped
    16.
    Sesame Oil
    Sesame Oil
    1 teaspoon

Instructions

    1.
    To begin the stir-fry process, you want to ensure you have all your ingredients prepped and ready to go into the wok. Once the wok is on, it needs to cook over very high heat to make sure the stir-fry process is done correctly. To start, find a large mixing bowl. You will dice the chicken thighs into small 1\
    2.
    Then place them into the bowl. To the diced chicken thighs add, ".25 tsp kosher salt", "2 tsp soy sauce", "1 tsp dark soy sauce", "1 egg yolk" and "1 tbsp arrowroot powder". Mix well to combine and set aside.
    3.
    You will also want to measure the broccoli and set it aside into a bowl as well as the dried chilies weighed. This recipe uses 4 g of dried chilies which is quite spicy. If you like some heat half the amount or leave the chilies out completely. Chop the chilies into small rounds discarding as many of the seeds as possible. Also, mince the garlic and ginger then place them in the small bowl together. Prepare the stir-fry sauce by combining the "3 tbsp water", "2 tsp soy sauce", ".5 tsp dark soy sauce", "1 tbsp rice vinegar" and "1 tsp arrowroot powder".
    4.
    Heat a large wok over high heat until very hot (it should be smoking). Add ".5 cup avocado oil" and heat until very hot. This avocado oil is left out of the ingredients at the top because there will be minimal fat pick up here and most will be drained out of the wok at the end of this step. Add ".33 of the marinated chicken thigh" mixture and cook stirring constantly until the chicken is golden brown on all sides and almost completely cooked through. Use a slotted spoon to remove the chicken from the cooking oil.
    5.
    Then repeat the process two more times dividing the rest of the marinated chicken into two more portions. Now all the chicken should be cooked and set aside. Remove almost all of the oil except "1.5 tbsp of oil" for the next step.
    6.
    Now add the broccoli to the wok along with about 4-6 tbsp of water. Stir it briefly and then top with a lid or sheet tray. Steam the broccoli this way for one minute. Remove the lid and stir well. Stirring 30 more seconds if broccoli is not completely bright green on all sides. Remove broccoli to a bowl and set aside.
    7.
    Next, add "1.5 tbsp of avocado oil", swirl the wok to evenly distribute the oil. Then add in the ginger and garlic that has been minced previously. Add the chopped chilies too. Stir briefly for 30 seconds or until fragrant.
    8.
    Add the sauce made previously and cook until it starts to thicken.
    9.
    Add the chicken and broccoli back into the wok and stir to combine so the sauce glazes the entire dish. Drizzle with sesame seed oil once wok is off the heat.