General Tso's Chicken
Gingered Cauliflower Rice
Ingredients
- 2 Tbsp cornstarch, divided
- ¼ cup water
- ¼ lb snow peas, trimmed and halved crosswise
- ½ Tbsp Asian chili garlic sauce (such as Huy Fong)
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 egg white
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- ¾ lb boneless, skinless chicken breasts, cut into thin strips
- 1 Tbsp olive oil
Instructions
- Stir together 1 Tbsp cornstarch and water in a large bowl until smooth. Add peas, garlic sauce, sugar, and soy sauce; toss.
- Whisk together egg white, 1 Tbsp cornstarch, salt, and pepper in a bowl. Add chicken; toss.
- Cook chicken, in 2 batches, in ½ Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 6 minutes or until done, shaking off excess cornstarch mixture before adding chicken to skillet. Remove from skillet.
- Add snow pea mixture to skillet. Cover and cook 2 to 3 minutes or until sauce is thickened. Add chicken to skillet; toss.
Side Dish Ingredients
- 1 (10-oz) pkg frozen cauliflower rice
- 1 Tbsp soy sauce
- ½ Tbsp minced ginger
- 1 green onion, finely chopped
- ½ tsp toasted sesame seeds
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in soy sauce and ginger; sprinkle with green onion and sesame seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
357
|
52
|
409
|
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