On of my favorite dishes is General Tso's Chicken. That sweet and spicy sauce gets me every time! But...it's not very nice in keeping the girly figure. Typically battered and deep fried it loads up on the fat and calories. What's a girl to do? Make a lighter version, that's what!
So I got out my trusty wok and set to work. You can use a large skillet if you like, it works just fine.
So to cut the calories I decided to prepare the chicken in my usual fashion which is stir-frying it light oil with a coating of cornstarch on the chicken. Once this is done you can add the General Tso's sauce and have the same flavors as the real dish without all the fat and calories. Perfect!
This version is all about the chicken and the sauce with some added peanuts for crunch. You can certainly add any vegetables you like to make it even healthier. Just make sure to cook the chicken, remove, cook the veggies, then add the chicken back with the peanuts, then add the sauce until heated through. It's more of a method than anything. You can use this method with any stir-fry.
Stir-frys are easy to make and perfect for a weeknight meal. So instead of calling for take-out try this version at home. It's every bit as good as take out, if not better.
General Tso's Chicken - Lighter Version
1/4 c chicken broth
1 1/2 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 t hoisin sauce
1 t chili paste
1 t sesame oil
1 T. sugar
1 teaspoon cornstarch
½ 1b boneless skinless chicken breasts
¼ c. cornstarch2 T. canola oil
1/3 c roasted, unsalted peanuts
brown rice, cooked
In a small bowl combine your chicken broth, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and cornstarch. Stir to combine and set aside.
Cut chicken in to bite sized pieces. Place cornstarch on a plate and roll chicken, covering all sides.
Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Add cashews and stir until they are toasted. Add stir fry sauce and toss until ingredients are covered.
Serve over hot cooked brown rice.