Tuesday, September 20, 2011

Skinny General Tso’s Chicken

Skinny General Tso’s Chicken
Adapted from Coup De Pouce Magazine (as seen on Tracey’s Culinary Adventures, who saw it on La Table de Nana)
Makes 4 Servings

1/3 cup light brown sugar (5 tbsp + 1 tsp)
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
2 tbsp soy sauce
1/3 cup water
2 tsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp cornstarch
2 tsp sesame oil
6-8 green onions chopped, plus more for serving
3 tbsp fresh ginger, finely chopped or grated
1/4 tsp each hot pepper flakes and sesame seeds (optional)
1 cup basmati rice, dry

In a small bowl, mix together brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside. In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and set aside. Using a paper towel, wipe skillet clean. Add sesame oil, green onions and ginger. Cook for 30 seconds. Add sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until sauce thickens a bit. Add chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through, about 4-5 minutes. Sprinkle with red pepper flakes if desired. Serve over rice and garnish with green onions and sesame seeds (if desired).

Nutritional Information: 441 calories, 65 carbs, 6 fat grams and 30 protein grams.

Review: Okay - yes, it's a bit high carb, but it made that thick, textured sauce you find in those little white square to-go boxes. Awesome. Plenty of sauce that went a long way - you could easily add your favorite Asain veggies - enough sauce to go around. I liked the extra breading, too - a little bit of cornstarch goes such a long way - good stuff! A new household favorite for sure - but next time i'll make sure to save some green onions for garnish - oopsie!

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