I love Chinese food. Sadly, my favorites are generally the ones that are bad for you. I have tried several “light” Chinese recipes and haven’t been crazy about any of them. This one though from Men’s Health is a winner. Baking the chicken with a cornstarch coating gives it that fried texture without the oil and fat of frying. The sriracha sauce gives it plenty of heat but if you don’t like the spice, you can omit it. It has plenty of flavor without it.
General Tso’s Chicken with Broccoli
1 lb bonless, skinless chicken breasts, cut into 1 inch cubes
2 Tbsp plus 2 tsp cornstarch
2 Tsp vegetable oil
2 garlic cloves, minced
1 Tbsp minced fresh ginger
1/4 cup reduced sodium chicken broth
1 Tbsp reduced sodium soy sauce
1 Tbsp hoisin sauce
1 Tbsp rice wine vinegar
1 Tbsp honey
1 Tbsp chili sauce, such as sriracha
4 cupssteamed broccoli florets, for serving
Cooked brown rice, for serving
Preheat oven to 375 F. On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they’re cooked through, about 12 minutes. (NOTE: I sprayed the foil with Pam first).
Meanwhile, in a medium saucepan, heat the oil, garlic and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, and sriracha; simmer 3 minutes. Whisk the remaining cornstarch into 2 tablespoons of water; add that and heat until the mixture has thickened, about 30 seconds.
Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.
Makes 4 servings.
Nutritional Information: 311 calories, 7g fat, 41 g protein, 22g carbs, 440 mg sodium