General Tso's Chicken and Cauliflower Rice

Ingredients:

 

Chicken:

• 2-3 large chicken breasts
• 2 cups pork crumbs
• 2/3 cup almond flour
• 2 large eggs
• 2 tablespoons olive oil

Sauce:

• 1/4 cup chicken broth
• 3 tablespoons rice vinegar
• 2 1/2 tablespoons soy sauce
• 2 tablespoons reduced sugar ketchup
• 2 tablespoons swerve
• 2 teaspoons sesame oil
• 1 teaspoon hoisin sauce
• 1 teaspoon red chili paste
• 1 teaspoon red chili flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon xanthan gum

Instructions:

• Preheat oven to 325 degrees
• Mix pork rind crumbs and almond flour together
• In a separate bowl mix the 2 eggs for dipping the chicken in
• Cut chicken breasts into cubes
• Dip the chicken in the egg, then pork rind/almond flour mixture and set aside
• Heat olive oil and pan fry dipped chicken on each side until golden brown, do not cook all the way through
• Once done, transfer onto 9x13 baking dish - and spray with non stick spray before
• For the sauce - mix all the ingredients until well combined, cover the chicken with all the sauce.
• Place the chicken in the oven for 1 hour * Every 15 minutes you will need to flip the chicken. At the end the sauce should be absorbed in the chicken

Cauliflower Rice:

• I purchased the pre diced cauliflower rice (frozen) that already had the veggies in it - Take the cauliflower rice and add sesame oil and soy sauce (to taste) and fry in a pan.
• Serve under the chicken and enjoy!

*With my ingredients per 1/4 of the chicken and "rice" I used it came out to be 5 net carbs per bowl. Carb count is subject to change with your own ingredients.