General Tso's Style Crispy Chicken with Garlic Broccoli

Ingredients

• 1.5 lb, cut in 1-inch pieces boneless skinless chicken thighs
• 0.5 cup coconut flour
• 0.25 cup ground flaxseed
• 3 cups, for frying avocado oil
• 1 lb broccoli florets
• 6 minced garlic cloves
• 2 tbsp, grated fresh ginger
• 8 dried red chilies
• 0.33 cup coconut aminos
• 3 tbsp rice vinegar
• 3 tbsp honey
• 2 tbsp arrowroot powder
• 0.5 cup chicken stock
• 2 cups, rinsed jasmine rice
• 3 cups water
• 4 sliced scallions
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1

   Start the rice: combine jasmine rice and water in a pot, bring to a boil, cover, reduce to low, and cook 15 minutes. Rest off heat 10 minutes, then fluff.

2. 2

   Whisk the coconut aminos, rice vinegar, honey, arrowroot powder, and chicken stock in a bowl until smooth to make the glaze.

3. 3

   Toss the chicken pieces with coconut flour and ground flaxseed until evenly coated; shake off excess.

4. 4

   Heat avocado oil in a wok or heavy pot to 350°F. Fry chicken in batches until golden and cooked through, 4-5 minutes per batch. Drain on a rack.

5. 5

   Steam the broccoli over boiling water until crisp-tender, 4 minutes.

6. 6

   Discard all but 2 tbsp oil from the wok. Over medium heat, fry the dried red chilies, garlic, and ginger until fragrant, 1 minute.

7. 7

   Add the glaze and simmer, stirring, until thickened and glossy, about 2 minutes.

8. 8

   Add the fried chicken and toss to coat. Serve over rice with broccoli, topped with scallions and toasted pumpkin seeds.