Anyway, what all this means is that I have been making more of our Chinese inspired dishes at home. This particular recipe is actually supposed to be a lighter version of the original. There is no deep frying and I have added a bigger veggie to meat ratio than originally called for. I must say as much as I'm not a huge fan of her personality, Martha Stewart's recipes seem to be pretty awesome in execution.
Lighter General Tso's Chicken (adapted from Martha Stewart)
1 cups uncooked long-grain brown rice (prepared according to packaging)
2 1/2 tbsp cornstarch
1 lb. sugar snap peas
2 large carrots, peeled and sliced into coins
4 garlic cloves, sliced
2 tsp fresh ginger, grated and peeled
2 1/2 tbsp light-brown sugar
2 tbsp soy sauce
1/2 tsp red-pepper flakes
1 large egg white
Coarse salt and ground pepper
1 boneless, skinless chicken breast half, cut into 1-inch pieces
2 tablespoons peanut oil
- In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add peas, carrots, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
- In another bowl, whisk together egg white, remaining cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
- In a wok, heat oil over medium-high. Lift the chicken from egg-white mixture (shaking off excess), and add to wok. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate.
- Add carrot-pea mixture to wok. Stir-fry until peas and carrots are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.