Question, is this your take out order or is this what you made for lunch? Hmmm? Yes its what you made for lunch! Its another Martha recipe-I guess I'm becoming a big fan. I have never ordered this at a restaurant, I'm scared to go out of my comfort zone, but trying this has made me think otherwise. This also makes excellent leftovers for work the next day. This is the lighter version of a Chinese dish seen on almost every lunch and dinner special menu around.
I became slightly curious about the origins of the dish, so I did what any smart gal would do and turned to Google (what did we do without Google in the past?) and my search landed me here. It turns out that General Tso had nothing to do with chicken, absolutely nothing. He fought battles while fighting off dysentary and malaria. This recipe is WAY easier than that.
Lighter General Tso’s Chicken (from Martha Stewart)
1 1/4 cups long-grain rice (I used Minute Rice...Tso what!)
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 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.
1 1/4 cups long-grain rice (I used Minute Rice...Tso what!)
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 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.
I love the idea of lightening this dish up. I love to get it at restaurants, but just won't deep fry at home. This looks like the perfect alternative.
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