A healthy version of General Tso’s chicken has arrived on the block. I was on Dr.Oz today with this delicious recipe that came out absolutely amazing. The chicken was perfect and I can even eat it without the general tso sauce. Below you will find all the healthy ingredients I used to create this recipe. I don’t think I will go back to ordering General Tso out. To go a step further I even included cauliflower rice. Talk about a healthy dish. Especially if you think of how many calories and fat are in those take outs. If you make this recipe let me know how you make out. I love feed back and if you have any questions please feel free to ask. 

“Loaded with antioxidants and vitamins, this recipe lets you have your cake and eat it too. Enjoy your favorite crispy chicken coated in sweet and spicy ginger sauce, while also lowering the high dose of fat and carbs! For an added bonus, try sauteing the chicken instead of frying it to avoid using too much oil.” ~ Dr.Oz Team

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 2 1/2 cups almond flour
• 1 tbsp arrowroot starch
• 3 eggs, beaten
• 2-4 tbsp avocado oil, more as needed
• 1/2 cup low sodium vegetable or chicken broth
• 1/4 cup rice wine vinegar
• 1/4 cup Tamari sauce (low sodium soy sauce)
• 2 tbsp light brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tsp zest of an orange
• 2 tbsp orange juice
• 3 tbsp red chilli paste, more if desired
• 2 green onions sliced, garnish
• 2 tsp chia seeds, garnish
• cooked cauliflower rice or brown rice, to serve

Directions

1. Take 2 medium mixing bowls to create the coating. In one, add almond flour and arrowroot, In the next bowl, add 3 beaten eggs. Add cubed chicken to flour, then eggs and back into flour

2. Prep your skillet by heating it over medium-high heat and adding the avocado oil.

3. Once the oil is hot, add chicken, do not overcrowd the pan, this will help chicken cook evenly.

4. 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 needed add additional oil. Place into a bowl and set aside.

5. To make the sauce, combine the Tamari, chicken broth, rice wine vinegar, light brown sugar, ginger, garlic, orange juice and zest, and chili paste in the same skillet used for chicken and cook over medium-high heat until it begins to thicken, about 3-5 minutes.

6. Return the cooked chicken to the pan and toss to coat evenly. Cook for an additional couple minutes to heat the chicken through.

7. Serve with cauliflower rice or brown rice, if desired, and top with chia seeds and sliced green onions.