Lighter General Tso’s Chicken
Sometimes there are those days where you don’t want to touch a single thing in the kitchen and instead, have Chinese take-out delivered right to your door. But then they always have that $15 minimum for free delivery and even then, you have to tip the delivery man so really, you end up spending $20-25 dollars and some greasy Chinese dish that tastes mediocre. Well now I have a solution to these exhausting days where you can make a simple, cheap, and healthy dinner that’s faster and tastier than take-out.
This lighter version consists of a batter of egg whites and cornstarch for the chicken, making it that much easier to save some calories. The chicken is then combined in this beautiful, thick glaze with fresh broccoli florets throughout. Now as much as I liked the chicken, the broccoli was my favorite part because it was infused with the most flavor. I’m sure I could’ve eaten this entire dinner with broccoli only! I also served this with brown rice, keeping up with the theme of a lighter, healthier dinner. Now who still wants to order take-out?
Just a side note: People who reviewed this recipe suggested doubling the sauce recipe. However, this is a “lighter” version so doubling the sauce defeats the purpose of a healthier dinner. Plus, the amount of sauce is absolutely perfect for this recipe. There’s really no need to make more.
Lighter General Tso’s Chicken (adapted from Martha Stewart):
Yields 4 servings
- 1/4 cup cornstarch, divided
- 1 cup broccoli florets
- 4 cloves garlic, thinly sliced
- 2 teaspoons fresh ginger, grated
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon red-pepper flakes
- 2 large egg whites
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- Brown rice, for serving
In a large bowl, combine 1 tablespoon cornstarch and 1/2 cup cold water. Add the garlic, ginger, brown sugar, soy sauce and red-pepper flakes.
Add the broccoli and gently toss to combine; set aside.
In a small bowl, combine the egg whites and remaining 3 tablespoons cornstarch, salt and pepper.
Add the chicken, stirring to coat.
Heat vegetable oil in a saucepan over medium high heat. Add the chicken and cook, turning occasionally, until golden, about 6-8 minutes. Transfer to a plate.
Add the broccoli mixture to the saucepan. Cook, covered, until broccoli is tender and sauce has thickened, about 3-5 minutes.
Add the chicken, along with any juices, and stir to coat, about 1 minute.
Serve immediately with brown rice, if desired.
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