Wednesday, July 28, 2010
Lighter General Tso's Chicken
After several weeks of dessert posts (minus one indulgent Mario Batali pasta recipe) I was beginning to feel like we were getting a bit unhealthy around here. So, to combat that, I bring you: Veggies! And healthy food! Novel concept, no?
But, because I’m still me, and we don’t want to get too out of hand, first I have to indulge our sweet tooths (sweet teeth?) just a bit more to announce The Perfect Scoop cookbook giveaway winner!
Congrats, Ashley! Shoot me an email at LaurasRecipeCollection@gmail.com and this fantastic cookbook will be yours in no time!
Back to the food!
So, I’ve made this recipe several times. It seems that every time I was visiting the farmers market on the weekends, the quarts of snow peas were practically jumping off the tables into my bags, begging to be made into this delicious meal. It’s quickly becoming one of my favorite weeknight meals. It’s relatively quick to pull together, especially if you’re clever and prep the foods the night prior. I wish I could remember to do this more often. It would make my life so much easier.
Anyway, something about this slightly spicy, slightly sweet sauce over crunchy snow peas just does me right in. And even better still, it’s “lighter”, as in healthier. As in go ahead and eat a cupcake, Laura, you know you want to! I like that.
Lighter General Tso’s Chicken
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled
3 tablespoons light-brown sugar
2 tablespoons soy sauce
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
Cook the rice according to the package instructions.
In a large bowl stir 1 Tablespoon of the cornstarch with 1/2 cup of water until it is smooth. Stir in the ginger, garlic, brown sugar, soy sauce and red pepper flakes. Toss in the snow peas until well combined and set the bowl aside.
In a medium bowl whisk the egg whites with the remaining cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the chicken in the egg white mixture to evenly coat.
Pour the vegetable oil into a large skillet and set over medium heat. When the oil is heated, using a slotted spoon gently remove some of the chicken from the egg white mixture and let the excess egg white drip off. Cook the chicken until lightly golden and cooked through, about 6 minutes, cooking in batches if needed. Remove the chicken from the pan using a slotted spoon and set aside on a plate.
Pour the snow pea mixture into the pan and cook for 3-5 minutes or until the peas are tender and the sauce has thickened. Add the chicken back into the pan and toss with the snow peas. Serve with the rice.
Source: Proceed With Caution