In keeping with a desire for lighter, non-traditional-Thanksgiving food, I made this wonderful version of General Tso’s chicken. I’m sure it’s not quite the same as your favorite Amer-Chinese restaurant’s, but it is delicious, and cheaper– both in dollars and calories.
This was way faster than take-out as well- about 15 minutes from start to finish! Coincidentally, that’s about the same amount of time as cooking a cup or two of rice in a microwave rice cooker, or steaming a small pot of frozen stir-fry veggies. I used dark brown sugar, which really emphasized the sweetness. If you’re watching your sugar intake, try reducing the sugar to 1-1/2 tablespoons.
Lighter General Tso’s Chicken
from Everyday Food, as seen on Good Things Catered (it seems her blog has been deleted?)
1 T. cornstarch
4 cloves of garlic, sliced
2 t. fresh grated ginger
2 T. brown sugar
2 T. amino acids (it’s gluten free!) or soy sauce
1 t. red pepper flakes
~1.5 lbs. chicken, cut into bite-sized pieces
2 t. sesame oil
2 t. vegetable oil
In a small bowl, whisk together the cornstarch with 1/2 c. cold water. Add in the garlic, ginger, sugar, soy sauce, and red pepper flakes; whisk to combine.
Heat sesame and vegetable oils in a wok or heavy skillet until almost smoking, about 5 minutes on medium-high. Swirl pan to coat bottom with oil, then add the seasoned chicken pieces. Allow to cook without moving for 3 minutes, then sprinkle with kosher salt and flip chicken pieces to the other side to brown, up to 5 minutes.
Increase heat to high. Stir sauce and add to the chicken. Stir almost constantly until the chicken is cooked through and the sauce has thickened. Delicious and nutritious served with rice and stir-fry vegetables.