By Tracey
Lighter General Tso’s Chicken
barely adapted from Martha Stewart
Ingredients:
- 1/4 cup cornstarch, divided
- 1/2 cup cold water
- 4 garlic cloves, sliced
- 2 teaspoons fresh ginger, grated
- 3 tablespoons packed light brown sugar
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon red pepper flakes
- 3/4 lb snow peas, trimmed and halved crosswise
- 2 large egg whites
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil
Directions:
In a large bowl, whisk 1 tablespoon of the cornstarch and the cold water together until smooth. Add the garlic, ginger, brown sugar, soy sauce, and red pepper flakes and whisk to combine. Stir in the peas and set aside.
In a small bowl, whisk the egg whites, remaining 3 tablespoons of cornstarch, salt, and pepper until well combined. Add the chicken pieces, and toss to coat.
Heat a large nonstick skillet over medium to medium-high heat. Add 1 tablespoon of the oil, and once shimmering, add half of the chicken from the egg white mixture (be sure to shake the excess off). Cook the chicken until golden on all sides, about 6-8 minutes. Transfer to a plate and tent with foil. Add the remaining oil to the pan and repeat with the other half of the chicken.
Reduce the heat under the pan then add the snow pea mixture to the now empty skillet. Cover the pan and cook until the peas are tender and the sauce thickens, about 3-5 minutes. Add the chicken (and any juices on the plate) back to the skillet. Toss to coat with the sauce and, if necessary, finish cooking the chicken through. Serve the chicken on a bed of rice, if desired.
