This is why Chinese food is terrible for you: You start with a fatty cut of mystery meat (generally for chicken, this is the thigh), bread it, deep fry it, and then smother it in a sauce which is high in salt, sugar, and MSG. Finish it all off with white rice fried in more oil. And it's awesome! But if you're looking for something on the healthier side, try this. It didn't taste exactly like General's Tso's, but it was great and is definitely much healthier.
Source: Rachel Ray Mag
- 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
- 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. (I'm not sure on what planet a 1lb of cubed chicken cooks in five minutes. This definitely took 15 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.
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