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This Healthy General Tso's Chicken recipe is better than takeout! Chicken breasts are coated in chickpea flour and almond meal and then sautéed in olive oil instead of being deep-fried. It’s a clean-eating, gluten-free meal for any night of the week!
Let's break it down. Obviously, the biggest issue with your typical take-out General Tso's Chicken recipe is that it's deep-fried. Which means lots of bad oils. And all the breading. Which means all the refined flours.
It's okay, though. We got this. Let's just swap the heavy oils and deep frying with a light amount of olive oil. Awesome.
Then, let's replace the refined flour in the breading with (amazingly awesome) garbanzo bean flour and almond meal.
Yaaas!
Aaaaaand this brings me back to Clean Eating. Can I just take a moment to say how much I LOVE clean eating?
It's just so super duper awesomely cool to me that we can take the foods we love and make them into something that's actually Healthy for us.
Chicken Breasts: Try to cut your chicken breast into evenly sized portions so they cook evenly. You can also substitute chicken thighs.
Garbanzo Bean Flour & Almond Meal: The perfect gluten-free breading alternative that crisps beautifully without refined flours.
Olive Oil: A light sauté replaces deep frying for a healthier spin.
Eggs: Help bind the coating to the chicken.
Step By Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 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 you need, you can add a little extra olive oil to help keep the chicken cooking evenly.)
Step 5: 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.
Step 6: 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.
In the Oven: Preheat the oven to 325 degrees F. Place the chicken in a baking dish and cover with foil. Fold the foil around the edges to make an airtight seal. Reheat 8-10 minutes, depending on the quantity of chicken in the dish. For the last few minutes of reheating, remove the foil.
In the Microwave: The chicken, vegetables and rice can be microwaved together or separately for 2-3 minutes, or until heated through.
What is General Tso's Chicken?
General Tso’s Chicken is typically bought as a favorite Chinese takeout meal or served in a restaurant. The chicken is savory, and the sauce is spicy, sticky, and sweet.
Once I tried it (better late than never, I say!), General Tso Chicken became one of my favorite dishes when we went out for Chinese. Because I loved the flavors so much, I knew I had to make a healthy version so that I could enjoy it as often as I wanted.
That’s what you’ll see in this recipe. And I guarantee you are gonna love it!
This Healthy General Tso's Chicken recipe is better than takeout! Chicken breasts are coated in garbanzo bean flour and almond meal and then sautéed in olive oil instead of being deep-fried. It’s a clean-eating, gluten-free meal for any night of the week!
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
COURSE
Dinner
CUISINE
Chinese
SERVINGS
4 Servings
CALORIES
491 kcal
Ingredients
FOR THE CHICKEN:
1 ½ lbs boneless skinless chicken breasts, cut into 1-inch chunks
1 ½ cups Garbanzo bean flour divided
1 cup almond meal
1 tablespoon arrowroot starch plus more for sauce
3 eggs beaten
2-4 tablespoons olive oil plus more as needed
FOR THE SAUCE:
½ cup low-sodium chicken broth
½ cup hoisin sauce
¼ cup 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 dried red chilies
TOP WITH:
2 green onions sliced
2 teaspoons sesame seeds
Instructions
1
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.
2
Prep your skillet by heating it over medium-high heat and adding the olive oil.
3
Once the oil is hot, create an assembly line with the chicken.
4
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.
5
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.)
6
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.
7
Return the cooked chicken to the pan and toss to coat evenly. Cook for an additional couple minutes to heat the chicken through.
VIDEO
NOTES
Serve with steamed brown rice, if desired, and topped with sesame seeds and sliced green onions.
NUTRITION
Serving:
1 Serving
Calories:
491 kcal
Carbohydrates:
24.3g
Protein:
43.8g
Fat:
23.5g
Saturated Fat:
3.1g
Cholesterol:
193.9mg
Sodium:
829.7mg
Potassium:
-
Fiber:
3.3g
Sugar:
13.3g
📷
DID YOU MAKE THIS RECIPE?
Tag @cleanishsupps on Instagram so we can check it out.
Chicken Breasts: Try to cut your chicken breast into evenly sized portions so they cook evenly. You can also substitute chicken thighs. 
Step 1: 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.
