No Slivers Here

October 10, 2008

Lighter General Tso’s Chicken

Filed under: Chicken, Chinese, Main Dish, Vegetables — Tags: , — bettylou79 @ 10:40 am

This was a fabulous dinner. We really felt like we were out at a Chinese restaurant. The funny thing about dinner was that when we sat down we had the radio tuned to the classical music station but the song playing had a French feel. We felt like we should have been drinking a glass of one in a cafe instead of eating Chinese food!

I will be adding this recipe to our rotation. I found the recipe in my recent issue of Everyday Food. I think I’ve come to the conclusion that anything with sugar peas or snap peas is going to be great. The sauce was great but I suggest only adding a 1/4 teaspoon of chili flakes, because it is spicy! The sauce almost reminds me of Thai dish that I always get when I go out for Thai, Orange Beef with broccoli and mushrooms. Hmm! I think I have to find a recipe for that next! I highly suggest you make this recipe soon! Enjoy!

Lighter General Tso’s Chicken

source: Everyday Food: Martha Stewart


Serves 4

  • 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, such as safflower


  1. 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.
  2. 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.
  3. 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).
  4. 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.

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