5.0 from 3 votes
General Tso’s (Not) Chicken Bowls
This vegetarian take on General Tso's Chicken uses pan-fried seitan and crunchy broccoli, covered in a sweet (but not too sweet) sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 286 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the General Tso's sauce:
- ¼ cup vegetable broth
- 2 tablespoons honey or agave
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
For the bowls:
- 1 large broccoli crown cut into florets
- ¼ cup cornstarch
- 2 8-ounce packages seitan, cubed
- 2 tablespoons grapeseed oil or any neutral-flavored cooking oil
- 3 garlic cloves minced
- ½ tablespoon fresh grated ginger
- 15 dried red chili peppers
- 2 scallions chopped
- 2 teaspoons sesame seeds
Instructions
Make the sauce
- Whisk all of the ingredients together in a small bowl. Set aside.
Cup of Yum
Steam the broccoli
- Pour 1 inch of water into a large saucepan or wok and bring to a boil. Add the broccoli, cover, and steam until it's bright green and tender-crisp, about 2 minutes. Remove the broccoli from the pan, drain and set aside.
Make the General Tso's bowls
- Place the cornstarch and seitan in a large plastic bag and toss well to coat.
- Heat the oil in a large skillet over medium-high heat. Add the seitan cubes in a single layer. Cook for 3-5 minutes, or until crispy and golden brown on the bottoms. Gently flip and cook another 3-5 minutes on the other side. Remove the seitan from the skillet and transfer to a plate.
- Add the garlic, ginger and chili peppers to the skillet. Sauté about 1 minute, until the garlic and ginger become fragrant and the chili peppers start to blacken.
- Add the sauce, seitan and broccoli to skillet. Flip a few times to coat seitan pieces. Cook for about a minute, just until the sauce thickens.
- Divide among bowls. Serve with rice and top with sesame seeds and scallions.
Notes
- Believe it or not, this is a mild version of the dish. Increase the heat by doubling or even tripling the number of dried chilies, or adding a bit of Asian chili paste.
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
36g
(12%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
998mg
(42%)
Potassium
579mg
(17%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
1535IU
(31%)
Vitamin C
138mg
(153%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 998mg | 42% |
| Potassium | 579mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1535IU | 31% |
| Vitamin C | 138mg | 153% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.