A Healthier General Tso's Chicken Recipe
I've been wanting to create a healthier General Tso's Chicken recipe for a long time. It's my husband's favorite dish and one my kids love as well. The last time I tried was a total flop. No one liked it (not even me). Yesterday, I decided to give it another try. I had combed over dozens of recipes for healthier versions. Some were really complicated and required you to soak the chicken in a salt solution overnight. Some had 20 ingredients including a bunch of random things that even I didn't have stocked in my pantry. So I took a little of this and a little of that and came up with a winning variation.
I recommend making a triple batch because you will want to go back for seconds and have leftovers for lunch the next day!
4 organic chicken breasts cut into bit size pieces
1 cup of gluten-free panko bread crumbs
1 cup of Non-GMO corn starch
sea salt and black pepper
2 tablespoons of coconut oil
2 teaspoons of olive oil
4 tablespoons of organic ketchup
2 tablespoons of organic coconut sugar
4 tablespoons of rice vinegar
2 teaspoons of corn starch (non-gmo)
2-3 tablespoons of freshly minced garlic (depending on how garlicky you like it)
2 teaspoons of ground ginger
scallions to sprinkle on top (I had dry scallions, but fresh would be even better)
In a large bowl mix the panko bread crumbs and corn starch and sprinkle with sea salt and black pepper. Lightly coat your chicken pieces in the mixture and cook them in a few tablespoons of olive oil on medium heat. You don't have to cook it all the way through, but get a nice brown on your breading on both sides.
In a large bowl, whisk together all the sauce ingredients and pour over the top of your chicken. Finish cooking chicken through. Most of the sauce will absorb into the chicken.
Serve over brown rice or quinoa with a sprinkle of scallions on top and a side of steamed broccoli. We did broccoli and green beans because we're a house divided on our green vegetables.
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