Lighter General Tso's Chicken |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I'm not a big fan of Chinese food, but I will eat this popular dish when I'm with others who want to eat at a Chinese restaurant. I found this recipe in Martha Stewart's Food Everyday and it tastes really good! This is one of my husband's favorite dish so he was thrilled when I made it at home. This lighter version uses skinless chicken breasts, a light batter, and just a bit of oil for pan-frying to get the right texture with less fat. Ingredients:
1 1/4 cups long grain brown rice |
1/4 cup cornstarch |
1 lb snow peas or 1 lb sugar snap pea, trimmed and halved crosswise |
4 garlic cloves, sliced |
2 teaspoons grated peeled fresh ginger |
3 tablespoons light brown sugar |
2 tablespoons soy sauce |
1/2 teaspoon red pepper flakes |
2 large egg whites |
coarse salt |
fresh ground black pepper |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 tablespoons vegetable oil, such as safflower (you might need a little more) |
Directions:
1. Cook rice according to package instructions.
2. Meanwhile, in large bowl, stir together 1 T cornstarch and 1/2 cup cold water until smooth.
3. Add snow peas or sugar snap peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside.
4. In another bowl, whisk together egg whites, remaining 3 T cornstarch, 1/2 t salt and 1/4 t pepper.
5. Add chicken and toss to coat.
6. In large nonstick skillet, heat 1 T oil over medium-high heat.
7. Lift half the chicken from egg-white mixture (shaking off excess) and add to skillet.
8. Cook, turning occasionally, until golden, 6-8 minutes.
9. Transfer to a plate, repeat with remaining oil and chicken, and set aside (reserve skillet).
10. Add snow pea mixture to skillet.
11. Cover and cook until snow peas are tender and sauce has thickened, about 5 minutes.
12. Return chicken to skillet (with any juices); toss to coat.
13. Serve with the rice.
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