In exactly two weeks my mom will be getting on a plane to come and help us with the new baby. I could not be more excited! It’s been over a year since I last got to hug her. That’s far too long! Thankfully I’ve been able to see her beautiful face on Skype almost every week. I don’t know what I would do without Skype!
I’m already dreading when she’ll be leaving but I’m so thankful that we’ll get to spend this time with her. I wish my dad could come too and I know he wishes he could be here as well. Maybe we’ll just have to kidnap my mom and keep her for ransom. ;)
I’m now spending far too much time worrying over whether the baby will make it’s appearance on time. Not too early. Not too late. But, right when Grandma is visiting please!
I’ve reached the mark where the baby could arrive at any moment, so if there’s a sudden lull in my posting with no explanation you can send up a prayer and give me a big push!
But, enough baby stuff. That’s not really the reason you came here is it? :)
This is a healthified version of General Tso’s Chicken. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version however is pan fried in a drizzle of oil until crisp and tender, making it not only quick enough to eat on a weeknight, but healthy enough to eat as often as you like.
The fact that it requires no special ingredients, pastes or sauces makes it a great last minute dinner too. You could swap out the snow peas for whatever veggies you have on hand in your fridge or freezer. I like to store some fresh ginger in the freezer as well so that it’s there when I need it.
We generally like having some sort of stir-fry one night a week because it’s a healthier meal and we love Asian flavours. With it’s sweet and slightly spicy sauce, this one has definitely become a favourite.
What are some of your favourite stir-frys?
One Year Ago: Fresh Berry Crisp with Brown Sugar Cream
Healthier General Tso’s Chicken
adapted from Martha Stewart
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 cups snow peas, trimmed and halved diagonally
- 4 garlic cloves, sliced
- 2 teaspoons grated fresh ginger
- 3 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1/4 – 1/2 teaspoon red pepper flakes
Chicken and Coating
- 2 large egg whites
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken, cut into bite-size pieces
- For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
- For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
- To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan, dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
- Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any collected juices) to skillet.Toss to coat.
- Serve with rice.
*Make sure to use gluten-free soy sauce if cooking for those who cannot handle wheat.
* Feel free to add as many veggies as you like.