Description
With all whole and clean ingredients, this Healthy General Tso’s Chicken tastes just like your favorite and is way better than takeout for sure!
Ingredients
- FOR THE CHICKEN:
- 1-½ cup Bob’s Red Mill Garbanzo Bean Flour, Divided
- 3 whole Eggs
- 1-½ pound Boneless, Skinless Chicken Breasts, Cut Into 1-inch Chunks
- 1 cup Almond Meal
- 1 Tablespoon Bob’s Red Mill Arrowroot Starch
- 4 Tablespoons Olive Oil Plus More As Needed
- FOR THE SAUCE:
- ½ cups Low Sodium Chicken Broth
- ½ cups Hoisin Sauce
- ¼ cups Rice Wine Vinegar
- 3 Tablespoons Low Sodium Soy Sauce
- 1-½ Tablespoon Coconut Sugar
- 2 teaspoons Arrowroot Starch
- 1 teaspoon Fresh Ginger, Minced
- 2 cloves Garlic, Minced
- 6 pieces Dried Red Chilies
- Steamed Brown Rice, To Serve (optional)
- 2 teaspoons Sesame Seeds, For Garnish
- 2 Green Onions, Sliced, For Garnish
Preparation
Prep three medium mixing bowls to create the coating. In one, add just ⅔ cup garbanzo flour. In the next one, add eggs and beat. In the final bowl, combine remaining ⅔ cup garbanzo flour with almond meal and arrowroot starch.
Prep your skillet by heating it over medium-high heat and adding olive oil. Once 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 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 low sodium chicken broth, hoisin sauce, rice wine vinegar, low sodium soy sauce, coconut sugar, 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.
