Guys, I’m very excited to share this healthy version of General Tso’s Chicken with you today because it’s been one of the MOST requested #makeithealthy recipes on Instagram <– you should totes follow me BTW.
BUT there was one kinda big problem.
Confession: I had never tried General Tso’s Chicken before. Yep, like ever.
I know. Weird, right? So many people look at me like I’m crazy when I say that.
It’s the same look I used to get when I told people I had never seen “Grease” or all of the “Star Wars” movies.
Pure and utter disbelief.
Since so many of you requested that I make a healthy version of General Tso’s Chicken, though, I knew it was finally time to remedy this ridiculous secret.
And by “remedy,” I really mean “go to the nearest Chinese restaurant and get me some General Tso’s Chicken to test.”
BTW I seriously love my job 🙂
Next, I enlisted the help of Dustin who, thankfully, didn’t judge me too harshly once I shared my secret. Plus, this meant he got to eat Chinese food with me.
He loves my job, too.
We tried a few different General Tso’s Chicken recipes across Austin and came up with a game plan for how to make it healthy at home.
All in the name of research, people. This was serious.
My first impressions of General Tso’s Chicken were the following:
- nice flavors
- great texture
- fried. bummer.
- this is TOTES perfect for a #makeithealthy recipe
Let’s break it down. Obviously the biggest issue with your typical take-out General Tso’s Chicken recipe is that it’s deep fried. Which means lots of bad oils. And all the breading. Which means all the refined flours.
It’s okay, though. We got this. Let’s just swap the heavy oils and deep frying with a light amount of olive oil. Awesome.
Then, let’s replace the high/empty carbs in the breading with (amazingly awesome) high protein/fiber garbanzo bean flour and almond meal.
Aaaaaand this brings me back to clean eating. Can I just take a moment to say how much I LOVE clean eating?
It’s just so super duper awesomely cool to me that we can take the foods we love and make them into something that’s actually good for us.
And ice cream.
That being said, I want to thank you all for sending in your requests to make a healthy version of General Tso’s Chicken. I absolutely loved this challenge and the opportunity to take a comfort food for so many of you and turn it into something you can enjoy.
Super. Freaking, Awesome.
If you have a recipe that you’d like for me to #makeithealthy, I would SO love to hear from you. Last time, we made a Healthy Mac & Cheese and now a General Tso’s Chicken. Looking good, peeps!
Either let me know on Instagram or reply in the comments below!
Healthy General Tso’s Chicken
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
- 1 1/2 cups Bob's Red Mill Garbanzo Bean Flour divided
- 1 cup almond meal
- 1 tbsp Bob's Red Mill Arrowroot Starch plus more for sauce
- 3 eggs beaten
- 2-4 tbsp olive oil plus more as needed
- 1/2 cup low sodium chicken broth
- 1/2 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 3 tbsp low sodium soy sauce
- 1 1/2 tbsp coconut sugar
- 2 tsp arrowroot starch
- 1 tsp fresh ginger minced
- 2 cloves garlic minced
- 6 dried red chilies
- 2 green onions sliced
- 2 tsp sesame seeds
- Prep three medium mixing bowls to create the coating. In one, add just 2/3 cup garbanzo flour. In the next one, add 3 eggs and then beat them together. In the final bowl, combine the remaining 2/3 cup garbanzo flour with the almond meal, and 1 tbsp. arrowroot starch.
- Prep your skillet by heating it over medium-high heat and adding the olive oil.
- Once the oil is hot, create an assembly line with the chicken.
- Start by dredging the chicken into the garbanzo flour, followed by the egg, then the garbanzo-almond meal mixture, Then, place into the hot skillet. Repeat with about half of the chicken, making sure to leave enough space in between the chicken to cook evenly.
- Cook for 2-4 minutes on the one side, or until golden-brown, then turn over and brown the other side. Once browned, remove the chicken from the skillet and set aside. Repeat with the remaining chicken. (If you need, you can add a little extra olive oil to help keep the chicken cooking evenly.)
- To make the sauce, combine the low sodium chicken broth, hoisin sauce, rice wine vinegar, low sodium soy sauce, coconut sugar, the remaining 2 tsp. arrowroot starch, minced fresh ginger, minced garlic, and dried red chilies in a skillet and cook over medium-high heat until it begins to thicken, about 3-5 minutes.
- Return the cooked chicken to the pan and toss to coat evenly. Cook for an additional couple minutes to heat the chicken through.
- Serve with steamed brown rice, if desired, and topped with sesame seeds and sliced green onions.
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