Saturday, March 10, 2012

Bible Lesson #12: General Tso's Chicken... A-Ten-Hut! (Healthy Version)

What is it about Chinese food that I love so much? The salty, savor explosion of flavor in my mouth? The fact that no matter how much I stuff myself with those empty carbohydrates, I can still eat more of it again in 30 minutes? Or that it's still delicious cold from the refrigerator in a take-out carton? While there are many reasons why I love it, there is one overall reason why I do not. It has to be one of the unhealthiest type of foods out there, with the battered and deep-fried meats, to the MSG count skyrocketing through the roof. Luckily - for all of you out there with these concerns like myself, I have discovered this healthier, and cheap, version that you can make in your own kitchen. I borrowed this from Ms. Martha herself and I've attached at the end of this post the link to her website/webpage of this recipe. 

I made this recipe the other night after craving something salty and delicious. My friends said it tasted the same as if they had ordered it at a restaurant. Both in preparation and while in the skillet it smelt sooo yummy! It is also quite simple to make substitutions of veggies. I didn't have any snow peas (and they were pretty expensive at the market), so I used some asparagus I had on hand. I also used white rice and ground ginger instead of fresh, because its all I had.So easy to make substitutions where you need to. Still turned out so flavorful and scrumptious!

General Tso's Chicken (Healthier):


  • 1 1/4 cups long-grain brown rice (I used white rice - it's all I had on hand)
  • 1/4 cup cornstarch
  • 1 pound snow peas, trimmed and halved crosswise (I used asparagus & green beans)
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled (I used ground ginger - worked great)
  • 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, such as safflower


  1. 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.
  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.

Serve on/with Rice

1 comment:

  1. Jess, that looks delicious! Might have to try that one :)