Lightened Up General Tso’s Chicken
  • ½ cup cornstarch
  • ½ pound snow peas, trimmed and halved crosswise
  • 1 cup broccoli florets
  • ½ cup sliced carrots
  • 4 garlic cloves, sliced
  • 2 teaspoons fresh ginger, grated and peeled
  • 6 tablespoons light-brown sugar
  • 4 tablespoons soy sauce (I used low-sodium)
  • ½ teaspoon red-pepper flakes
  • 2 large egg whites
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons vegetable oil or olive oil
  1. Stir together 2 tablespoons cornstarch and 1 cup cold water until smooth. Add veggies, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
  2. In a large bowl, whisk together egg whites, remaining cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken, and toss to coat.
  3. Heat 1 tablespoon of oil over medium-high heat in a large skillet. Remove chicken from the egg mixutre and add to skillet. Cook until golden, about 6 to 8 minutes, turning occasionally.Transfer chicken to a plate; and set aside (reserve skillet).
  4. Add veggie 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 brown rice or fried rice.
adapted from Martha Stewart
Nutrition Information
Serving size: serves 4
Recipe by Kitchen Meets Girl at