Lighter General Tso's Chicken

If you haven't noticed by now, I have a thing for Asian flavors. So, when I saw this new recipe (from MarthaStewart.com), I knew I'd have to try it. I actually love General Tso's Chicken, but I haven't been able to eat it in years because my body is not a fan of fried foods. So, this lighter, unfried version has me excited.

In line with what normally happens in my life, I bought the ingredients for this recipe, and then didn't have a chance to make it for a few days. So, I prepped and froze it. It still turned out pretty well! I prepped the chicken portion separately from the veggies and sauce, since they're meant to be prepped separately. Then, I let them defrost in the refrigerator for a day, and cooked the next day!

Ingredients:
1 1/4 c   long-grain brown rice
1/4 c   cornstarch
1 lb   snow peas, trimmed and halved crosswise
4   garlic cloves, sliced
2 t   fresh ginger, grated and peeled
3 T   light-brown sugar
2 T   soy sauce
1/2 t   red-pepper flakes
2   large egg whites
Coarse salt and ground pepper
1 lb   boneless, skinless chicken breasts, cut into 1-inch pieces

2 T   vegetable oil (I use EVOO)

Directions:
Cook rice according to package instructions.

Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. (I prepped this ahead of time and froze in a ziplock bag)

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. (I prepped this ahead of time and froze in a ziplock bag)

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea 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 rice.