LIGHTER GENERAL TSO'S CHICKEN
Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 532 g, Fat 10 g, Fiber 5 g, Protein 37 g
BAKED GENERAL TSO'S CHICKEN
General Tso's Chicken is Ree's favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
- Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
- Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
- Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
- For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
- Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.
LIGHTER GENERAL TSO'S CHICKEN
I'm not a big fan of Chinese food, but I will eat this popular dish when I'm with others who want to eat at a Chinese restaurant. I found this recipe in Martha Stewart's Food Everyday and it tastes really good! This is one of my husband's favorite dish so he was thrilled when I made it at home. This lighter version uses skinless chicken breasts, a light batter, and just a bit of oil for pan-frying to get the right texture with less fat.
Provided by CookingONTheSide
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package instructions.
- Meanwhile, in large bowl, stir together 1 T cornstarch and 1/2 cup cold water until smooth.
- Add snow peas or sugar snap 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 T cornstarch, 1/2 t salt and 1/4 t pepper.
- Add chicken and toss to coat.
- In large nonstick skillet, heat 1 T oil over medium-high heat.
- Lift half the chicken from egg-white mixture (shaking off excess) and add to skillet.
- Cook, turning occasionally, until golden, 6-8 minutes.
- Transfer to a plate, repeat with remaining oil and chicken, and set aside (reserve skillet).
- Add snow pea mixture to skillet.
- Cover and cook until snow peas are tender and sauce has thickened, about 5 minutes.
- Return chicken to skillet (with any juices); toss to coat.
- Serve with the rice.
LIGHTER GENERAL TSO'S CHICKEN
Make and share this Lighter General Tso's Chicken recipe from Food.com.
Provided by mamati
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.
- 2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.
- 3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
- 4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.
Nutrition Facts : Calories 492.5, Fat 7.5, SaturatedFat 1.3, Cholesterol 109.3, Sodium 1406.1, Carbohydrate 62.3, Fiber 1.8, Sugar 16.9, Protein 43.9
LIGHTER GENERAL TSO'S CHICKEN
Categories Chicken
Number Of Ingredients 13
Steps:
- In a large bowl, whisk 1 tablespoon of the cornstarch and the cold water together until smooth. Add the garlic, ginger, brown sugar, soy sauce, and red pepper flakes and whisk to combine. Stir in the peas and set aside. In a small bowl, whisk the egg whites, remaining 3 tablespoons of cornstarch, salt, and pepper until well combined. Add the chicken pieces, and toss to coat. Heat a large nonstick skillet over medium to medium-high heat. Add 1 tablespoon of the oil, and once shimmering, add half of the chicken from the egg white mixture (be sure to shake the excess off). Cook the chicken until golden on all sides, about 6-8 minutes. Transfer to a plate and tent with foil. Add the remaining oil to the pan and repeat with the other half of the chicken. Reduce the heat under the pan then add the snow pea mixture to the now empty skillet. Cover the pan and cook until the peas are tender and the sauce thickens, about 3-5 minutes. Add the chicken (and any juices on the plate) back to the skillet. Toss to coat with the sauce and, if necessary, finish cooking the chicken through. Serve the chicken on a bed of rice, if desired.
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GENERAL TSO'S CHICKEN RECIPE - GRACE PARISI - FOOD & WINE
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5/5 (205)Category Chicken
- In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
- Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
- In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
- In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.
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