(Almost) General Tso’s Chicken

Name: (Almost) General Tso’s Chicken
Yield: serves 4
Ingredients: 1 cup whole-wheat flour; 2 cups whole-wheat panko breadcrumbs, such as Ian’s All-Natural; 4 large egg whites; 12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes; 4 cups broccoli florets; 3/4 cup Rockin’ Asian Stir-Fry Sauce (page 210) or store-bought low-calorie, low-fat Asian sauce; 3 packets (10 g) Truvia, or 3 packets (3 g) Splenda; 3 tablespoons rice vinegar; 2 teaspoons chili garlic sauce; 2 tablespoons sesame seeds, toasted

December 9, 2011

Sweet and spicy General Tso’s Chicken was likely invented in the kitchens of Chinese restaurants in New York City (its first known mention was in the New York Times in 1977). Some say it’s similar to a classic Hunanese dish the general is said to have loved—a dish that is more sour than sweet. It’s usually made with battered and deep-fried chicken thighs bathed in a glossy sauce flavored with ginger, garlic, soy sauce, chiles—and lots of sugar. This chicken breast version is breaded and baked until crisp, then tossed with a reasonable version of Tso’s sauce that is low in fat and contains no sugar but is still sweet.

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