Recipe: Lighter General Tso's Chicken

LIGHTER GENERAL TSO'S CHICKEN

1 1/4 cups long-grain brown rice
FOR THE SNOW PEA MIXTURE:
1/4 cup cornstarch, divided use
1/3 cup cold water
1 pound snow peas, trimmed and halved crosswise (can use frozen but thaw first)
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
FOR THE CHICKEN:
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, divided use

Cook rice according to package instructions.

TO PREPARE THE SNOW PEA MIXTURE:
Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/3 cup cold water until smooth. Add snow peas, garlic, ginger, brown sugar, soy sauce and red pepper flakes; toss to combine and set aside.

TO PREPARE THE CHICKEN:
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; set aside.

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.

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.

Serves 4
Source: Everyday Food magazine