Healthier General Tso's Chicken

 Stir fry is one of my favorite weekday meals.  I make it at least a few times a month, not only because it tastes good, but it's also an easy way to get the esposo to eat veggies.  I've been implementing more brown rice into our diet, so when I saw Martha Stewart's General Tso's Chicken recipe with the addition of brown rice, I knew I had to try it. In my version, I add chicken bouillon to the rice for flavor and it really helps.  I also add less snow peas because they're expensive! I know bouillon is salty, but it tastes great and makes brown rice edible to my family.  So sue me.

Healthier General Tso's Chicken
Adapted from MarthaStewart.com

1 cup brown rice
2 cups water
1 T. chicken bouillon
1/4 cup cornstarch
1/2 pound snow peas, trimmed and halved crosswise
2 tablespoons minced garlic
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
2 tablespoons vegetable oil, such as safflower

1.Cook rice according to package instructions.  (With the addition of adding chicken bouillon to water.) 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.

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 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet.  (Make sure you do this step, because excess egg mixture can cause problems!) Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4.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.

Una cosa mas...Paula Deen's Pumpkin Bars are worth the effort!