Lighter General Tsos Chicken Recipes

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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



Lighter General Tso's Chicken image

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

1 1/4 cups long-grain brown rice
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
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

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



Baked General Tso's Chicken image

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.

Nonstick cooking spray, for the rack and chicken
1 cup all-purpose flour
2 tablespoons soy sauce
3 large eggs
2 cups panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
3/4 cup low-sodium chicken broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon grated ginger
Pinch red pepper flakes
2 cloves garlic, finely minced
Cooked white or brown rice, for serving
Sliced scallion greens, for serving

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



Lighter General Tso's Chicken image

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.

1 1/4 cups long grain brown rice
1/4 cup cornstarch
1 lb snow peas or 1 lb sugar snap pea, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
2 large egg whites
coarse salt
fresh ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower (you might need a little more)

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