General Tso Chicken
Servings: 6 Adults
Calories: 421kcal
Equipment
- Slow Cooker or Crockpot
Ingredients
- 2 lb bone-in chicken thighs, no skin
- 1/4 cup tapioca starch
- 1 tbsp olive oil
Sauce:
- 4 tbsp coconut aminos (or soy sauce)
- 1/2 cup brown sugar
- 1/2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp peanut butter
- 3 tbsp rice wine vinegar
- 1 tsp white wine vinegar
- 2 tsp sriracha
- 2 tsp sesame oil
- 1/4 tsp ground ginger
- 1/2 tsp crushed red pepper
Garnish:
- green onions
- sesame seeds or toasted pine nuts
Instructions
Directions:
- Blend together sauce ingredients in high speed blender or food processor.
- Set chicken thighs into gallon freezer bag (Be sure to label gallon bag if freezing). Add olive oil and tapioca starch and shake bag to coat.*If Freezing or meal prepping go to freezer directions at this point and continue.
- Add coated chicken thighs into slow cooker.
- Pour sauce over chicken thighs into slow cooker.
- Cook on low 4-6 hours or high 2-3 hours.
- Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
- Serve over rice and garnish with green onions and sesame seeds or toasted pine nuts, if desired.
Freezer Directions:
- Pour sauce over chicken thighs in labeled gallon freezer bag.
- Freeze for up to three months.
Cooking from Frozen Directions:
- Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
- Dump contents of gallon freezer bag into slow cooker.
- Cook on low 4-6 hours or high 2-3 hours.
- Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
- Serve over rice and garnish with green onions and sesame seeds or toasted pine nuts, if desired.