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healthy General Tso's Chicken

General Tso's Chicken

Course: Dinner, Main Dish
Cuisine: Asian
Author: Heidi Boortz
Servings : 4

Ingredients

Marinade

  • 1 egg white
  • 2 Tbsp Bragg Liquid Aminos
  • 2 Tbsp cooking sherry
  • 2 Tbsp Vodka
  • 1/4 tsp baking soda
  • 3 Tbsp cornstarch
  • 1 lb boneless, skinless chicken breast

Dry Coating

  • 1/2 cup 100% whole wheat flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt

Sauce

  • 3 Tbsp Bragg Liquid Aminos
  • 2 Tbsp cooking sherry
  • 2 Tbsp rice vinegar
  • 3 Tbsp Chicken broth no sugar listed in ingredients
  • 2 Tbsp honey
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 2 tsp peanut oil or coconut oil
  • 1 Tbsp bottled minced garlic
  • 2 tsp fresh ginger minced, about 1 inch piece
  • 4 green onion thinly sliced
  • 2 tsp crushed red pepper or less, to taste
  • 4 Tbsp coconut oil

Instructions

Marinade

  • Beat egg white in a large bowl until lightly foamy. Add Bragg Liquid Aminos, sherry, and vodka. Whisk to combine. Divide marinade in half. Add half to a large bowl and half to a small bowl. Add baking soda and cornstarch to the large bowl.
  • Add chicken to large bowl. Stir to coat thoroughly. Cover, and set aside.

Dry Coating

  • Combine flour, cornstarch, baking powder, and 1/2 tsp salt in a large bowl. Whisk until combined. Add marinade from small bowl and whisk until mixture resembles coarse, mealy clumps.

Sauce

  • Combine Bragg Liquid Aminos, sherry, vinegar, chicken broth, honey, sesame oil, and cornstarch in a small bowl and stir well. Set aside.

Chicken

  • Combine peanut or coconut oil, garlic, ginger, 1 Tablespoon green onions, and crushed red pepper in a large skillet and place over medium heat. Cook, stirring constantly, until vegetables are soft and fragrant, about 3 minutes.
  • Stir sauce mixture and add to skillet, scraping out any settlement from the bottom. Cook until sauce boils, stirring constantly, about 1 minute. Add remaining green onions. Transfer sauce to a bowl. Set aside.
  • Heat coconut oil until hot in same skillet. Transfer chicken to dry coating, and coat each piece, pressing to adhere.
  • When each piece has been coated, shake off excess coating and cook in oil approximately 4 minutes per side or until cooked thoroughly. Transfer chicken to a paper towel-lined bowl to rest.
  • Add cooked chicken to empty skillet and return sauce to skillet. Toss chicken, folding it gently, until all pieces are well-coated. Serve immediately over cooked brown rice.

Notes

Serve with Brown Rice if desired
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