I’m still editing Mexico pictures so I’ll post the rest when I get them done!
We’ve been super busy lately – I’m still not completely unpacked and we have to buy another car this weekend. We’ve managed to have just one car for a few years now and it’s been great. But Wholesome Husband got a new job closer to home and he’s not taking public transportation anymore. We are looking at getting the Nissan Juke, but still looking around. It’s a tough decision but pretty exciting. We’ve never had a brand new car!
Anyway, on to the food!
General Tso’s Chicken
Adapted from The Food of Love originally from Food and Wine Magazine
1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 Tablespoon soy sauce, divided
1/4 cup plus 3 Tablespoons cornstarch, divided
3 – 4 Tablespoons water
1 lb skinless, boneless chicken breasts, trimmed and cut into 1 1/2 inch pieces
1 cup low sodium chicken broth
1 Tablespoon Thai chili garlic sauce
2 Tablespoons sugar
3 Tablespoon canola oil
non-stick cooking spray
2 Tablespoon very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
1 stalk steamed broccoli
2 cups brown rice, cooked
Directions:
1. In a medium bowl, combine the toasted sesame oil, the egg white, 1 Tablespoon of the soy sauce, and 1/4 cup plus 2 Tablespoons cornstarch; add just enough water to make a thick paste (~3-4 Tablespoons); add the chicken, stirring to coat and let stand at room temperature for 20 minutes.
2. Meanwhile, in a small bowl, whisk the chicken broth with the chili garlic sauce, sugar, and remaining 1/4 cup of soy sauce and 1 Tablespoon cornstarch.
3. In a large saucepan, add non-stick cooking spray. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute.
4. Stir the broth mixture and add it to the pan, cooking until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
5. In a large, deep skillet, heat the canola oil until hot. Carefully add the chicken, one piece at a time, turning once or twice until browned and crisp, about 4 minutes. Drain each batch on paper towels, then add to the sauce along with the scallions. Add broccoli. Cook until coated and serve immediately (brown rice not included in nutritional info).
Serves 4.
Nutrition Notes: Much healthier and definitely more delicious than the version you can get at a Chinese restaurant!
Taste Test: This was so good! It took a little time to pan fry the chicken but it was well worth it! The chicken was crispy and a little tangy! So good!
