What's for Dinner: Lighter General Tso's Chicken

We recently discovered, to our delight, that my formerly incredibly picky daughter has developed a taste for Asian food. This is indeed wonderful news for my husband and I, who have a serious appetite for it. I've been experimenting with more recipes as a result, and this one was a big hit.

The sauce, made with fresh ginger, was a standout. You can adjust the heat level to your taste - I kept it pretty mild for the kids. While it's not exactly like what you might get at a Chinese restaurant, this General Tso's has enough of the flavors to make it a passable substitute for the real - and much unhealthier - thing.

Lighter General Tso's Chicken

from Everyday Food  

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 (more or less, depending on your taste)
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. 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.