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.

Comments

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