Lighter General Tso's Chicken

Lighter General Tso's Chicken 

10 points+

adapted from Martha Stewart's Lighter General Tso's Chicken recipe

• 1  cups long-grain brown rice
• 1/4 cup cornstarch
• 12 oz of steamed broccoli
• 1 can of water chestnuts 
• 1 garlic clove, crushed 
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 
  

1.  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 broccoli, water chestnuts garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

2.  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.

3.  In a large nonstick skillet, heat Pam 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 and set aside (reserve skillet).

4.  Add broccoli mixture to skillet. Cover; cook until broccoli is tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

  

Yes, I did use white rice.  It is what I had on hand.  Still just as yummy!