Chicken- General Tso's

By á-28320

Ingredients

• 1 egg white
• 5 tablespoons cornstarch
• 1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
• 1 teaspoon ground ginger
• 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
• 1 teaspoon sesame oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons rice vinegar
• 3 tablespoons vegetable oil
• 1 bunch scallions, thinly sliced
• 2 cloves garlic, finely chopped
• 1 head steamed broccoli, for serving
• 2 cups cooked brown rice, for serving

Details

Preparation time 15mins
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.
In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.
Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.
Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the broccoli and brown rice.
Tip
Makeover Moves
Pump Up The Lean Protein: Instead of the fattier chicken thighs often used in this dish, we opted for a hefty-but still reasonable-portion of lean skinless chicken breast.
Tip
Dump the Deep Fryer: We slashed fat by using only a few tbsp vegetable oil in a wok to crisp up the chicken's coating (and by draining off the excess oil). A dash of sesame oil - added at the end so the flavor doesn't cook off - lends a nutty taste.
Tip
Add Extra Fiber and Nutrients: Serving the dish with a head of steamed broccoli -plus a scaled back portion of fiber-rich brown rice - keeps it hearty without going overboard on calories and fat.