Healthier General Tso’s Chicken

Lately Tim has been ordering General  Tso's Chicken when we go out for Asian food. I found a recipe for this dish on Martha Stewart's site and modified it to be more healthy. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version is pan fried in a drizzle of oil until crisp and tender.

Sauce:

• 1 tablespoon cornstarch
• 1/2 cup water
• 2 cups snow peas, trimmed and halved diagonally
• 4 garlic cloves, sliced
• 2 teaspoons grated fresh ginger
• 3 tablespoons brown sugar
• 2 tablespoons low salt soy sauce
• 1/4 - 1/2 teaspoon red pepper flakes

Chicken and Coating:

• 2 large egg whites
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken, cut into bite-size pieces

1. For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
2. For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
3. To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan,
dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
4. Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any
collected juices) to skillet. Toss to coat.
5. Serve with rice.
Serves: 4