Healthy General Tso's Chicken | Better Than Takeout
Lacey Baier of A Sweet Pea Chef
Mouthwateringly delicious, this Healthy General Tso’s Chicken recipe is the best you’ll ever have. High-protein chicken breasts are coated in garbanzo bean flour and almond meal and then sautéed in olive oil instead of deep-fried. It’s a clean-eating, gluten-free meal for any night of the week!
1 ½lbsbonelessskinless chicken breasts, cut into 1-inch chunks
1 ½cupsGarbanzo bean flourdivided
1cupalmond meal
1tablespoonarrowroot starchplus more for sauce
3eggsbeaten
2-4tablespoonolive oilplus more as needed
FOR THE SAUCE:
½cuplow sodium chicken broth
½cuphoisin sauce
¼cuprice wine vinegar
3tablespoonlow sodium soy sauce
1 ½tablespooncoconut sugar
2teaspoonarrowroot starch
1teaspoonfresh gingerminced
2clovesgarlicminced
6dried red chilies
TOP WITH:
2green onionssliced
2teaspoonsesame seeds
Instructions
Prep three medium mixing bowls to create the coating. In one, add just ⅔ cup garbanzo flour. In the next one, add 3 eggs and then beat them together. In the final bowl, combine the remaining ⅔ 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.