MS~Lighter General Tso's Chicken

Lighter General Tso's Chicken Prep: 45 minutes Total: 45 minutes Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Ingredients Serves 4. 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 pound snow peas, trimmed and halved crosswise 4 garlic cloves, sliced 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

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. 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. 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.