Monday, January 23, 2012

Lighter General Tso's Chicken

My husband loves Chinese food, especially General Tso's Chicken. Here is a lighter version from Everyday Food. I am not going to pretend that this is anything like what you get from the neighborhood Chinese takeout restaurant, but it was good and approved by my taste tester, my husband.

1 1/4 cups long-grain brown rice (or any rice that you like)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled (I despise ginger, so I left this ingredient out)
3 tablespoons light-brown sugar
2 tablespoons soy sauce (please use a low sodium variety)
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

1 comment:

  1. Sounds yumm-o and Chad LOVES general Tso's... so I'll be trying this one...

    btw - it's about time! Blog stalkers (your Dad and I) have been waaaaaiting for a new post! lol