Lighter General Tso's Chicken

Name: Lighter General Tso's Chicken
Prep time: 45 min
Total time: 45 min
Ingredients: 1.25 cups long-grain brown rice; 0.25 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; 0.5 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, such as safflower

3.8

(882)

67 Reviews

By

Martha Stewart Editors

Updated on May 27, 2020

Prep Time:

45 mins

Total Time:

45 mins

Servings:

4

Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.

Ingredients

1 ¼ cups long-grain brown rice
¼ 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
½ 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, such as safflower

Directions

Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.