Ingredients
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1 1/4
-
1/4
-
1
-
4
-
2
-
3
-
2
-
1/2
-
2
-
-
-
-
-
-
Directions
Lighter General Tso’s Chicken, 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., A pretty good alternative to the take-out restaurant. The batter was interesting as it was essentially the non-Newtonian fluid from science class (solid when compressed, liquid when not). If you like less sauce, reduce the recipe by a quarter or by half. Up the chili (and leave the seeds in) if you like it hotter. Overall, a pretty respectable attempt at Chinese food at home., Tastes rather good, and is of course good and healthy, compared with the usual deep-fried version!
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Steps
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1
Done
|
Cook Rice According to Package Instructions. |
|
2
Done
|
Meanwhile, in Large Bowl, Stir Together 1 T Cornstarch and 1/2 Cup Cold Water Until Smooth. |
|
3
Done
|
Add Snow Peas or Sugar Snap Peas, Garlic, Ginger, Sugar, Soy Sauce and Red Pepper Flakes; Toss to Combine and Set Aside. |
|
4
Done
|
in Another Bowl, Whisk Together Egg Whites, Remaining 3 T Cornstarch, 1/2 T Salt and 1/4 T Pepper. |
|
5
Done
|
Add Chicken and Toss to Coat. |
|
6
Done
|
in Large Nonstick Skillet, Heat 1 T Oil Over Medium-High Heat. |
|
7
Done
|
Lift Half the Chicken from Egg-White Mixture (shaking Off Excess) and Add to Skillet. |
|
8
Done
|
Cook, Turning Occasionally, Until Golden, 6-8 Minutes. |
|
9
Done
|
Transfer to a Plate, Repeat With Remaining Oil and Chicken, and Set Aside (reserve Skillet). |
|
10
Done
|
Add Snow Pea Mixture to Skillet. |
