General Tso's Chicken

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.

Recipe and photo from Homemade Delish

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 Low sodium soy sauce
2 tbsp Light brown sugar
2 cloves Fresh ginger (minced)
1 tsp Zest of an orange
2 tbsp Orange juice
3 tbsp Red chili paste (more if desired)
2 Green onions sliced (garnish)
2 tsp Chia seeds (garnish)
Cooked cauliflower rice or brown rice (to serve)

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

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

Once the oil is hot, add chicken, do not overcrowd the pan, this will help chicken 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 needed add additional oil. Place into a bowl and set aside.

To make the sauce, combine the low sodium chicken broth, rice wine vinegar, Tamari, 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.

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