Happy Wednesday friends! I have a fun new recipe for you to try this week! Ditch the Chinese takeout menu and make my Healthy General Tso’s Chicken. It’s the perfect balance of heat and sweet. Plus it’s ready in under 25 minutes! Trust me on this one! I have a feeling you will never want to go back to ordering take-out.
But first, let’s take a look at some of my favorite eats from last week!
Devoted to this awesome stack of chocolate peanut butter waffles! The recipe is super easy and so delicious! This was also my first time trying Devotion Brownie Batter protein powder. I have a few more sample packets to use but I will definitely be ordering a tub of this flavor!
I tried the FitJoy Frosted Cinnamon Roll bar. The bar has a buttery cinnamon flavor with a creamy drizzle of frosting on top. There are pecans scattered throughout the bar that gives it a slight crunch. Good but not great! Oh Yeah One Cinnamon Roll and the Combat Crunch Cinnamon Twist bars still have my heart.
In case you missed this past Friday’s Food Finds, this was one of my favorite lunches from last week. Turkey Pesto burger on a SmartBun! I just received my new order, a case of 24 more buns. SmartBuns are hands down the best low carb bun I’ve ever tasted!
Messy but oh so good! PEScience Snickerdoodle waffle filled with The Lion’s Choice Butterfingers PB spread, strawberry jam and bacon. The drizzle is Walden Farms Caramel syrup! Haven’t tried The Lion’s Choice yet? They have such amazing flavor selection of spreads, pancake mixes and now cupcake mixes! Feel free to use my discount irondiva10 to save on your entire online purchase!
Get ready to chow down on my Healthy General Tso’s Chicken!
In this healthy version of General Tso’s Chicken, the fat and sodium are cut in half from the original version by not frying the chicken and using coconut aminos versus soy sauce. Serve with steamed broccoli and jasmine rice for a complete meal! Enjoy!
- 1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces
- 2 TBS. + 1 tsp. arrowroot flour, divided use
- ¼ tsp. sea salt
- 1 tsp. sesame oil
- 2 cloves garlic, finely chopped
- 1 thin slice fresh ginger, peeled, finely chopped
- 2 TBS. coconut aminos
- ½ cup low sodium chicken broth
- 1 TBS apple cider vinegar
- 2 TBS tomato paste, no added sugar
- 2 tsp. hoisin sauce
- 1 tsp. honey
- 2 TBS cold water
- 1 TBS toasted sesame seeds
- Preheat oven to 375° F.
- Line baking sheet with parchment paper; set aside.
- Place chicken, 2 TBS arrowroot flour and salt in a medium bowl; toss until well coated.
- Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes.
- While chicken is baking, heat sesame oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.
- Add coconut aminos, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes.
- Dissolve remaining 1 tsp. arrowroot in cold water; add to sauce mixture.
- Gently boil, stirring frequently, for another 3 to 4 minutes or until sauce begins to thicken.
- Add cooked chicken to sauce, coating thoroughly.
- Serve chicken over rice and sprinkle with sesame seeds.