Hubby absolutely loves General Tso’s Chicken. But as you now it is full of fat and calories that would be to the tune of 40.6g of fat and 843 calories per serving. Which is absolutely crazy. That over 1/2 of the calories for the day in one meal. So I found Rocco Dispirito’s cookbook of Now Eat This which had a recipe for General Tso’s Chicken and that is what I made hubby for dinner today.
- 1 c whole-wheat flour
- 2 c. whole-wheat panko breadcrumbs
- 4 large egg whites
- 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 c. broccoli florets
- 3/4 c. Rockin’ Asian Stir-Fry Sauce (recipe to follow) or store-bought low-calories, low-fat Asian sauce
- 3 packets Truvia
- 3 T rice vinegar
- 2 t chili garlic sauce
- 2 T seasame seeds, toasted
1. Preheat oven to 450°. Place a wire rack on a foil-lined baking sheet, and set it aside.
3. Working in batches, dredge the chicken in the flour, shaking off any excess. Add the chicken to the egg whites and toss to coat completely. Then add teh chicken, a few pieces at a time, to the panko and toss to coat completely. Spread the chicken out on the wire rack. bake until the breading is golden and crispy and the chicken is cooked through, about 10 minutes.
4. Meanwhile, place the broccoli florets in a microwave-safe dish, and cover it with plastic wrap. Cook on high until tender, about 4 minutes. Keep the broccoli covered until ready to serve.
5. In a large bowl, combine the Rockin’ Asian Stir-Fry Sauce, Truvia, rice vinegar, and chili garlic sauce.
I served ours with brown rice. Before you add the rice in it now has 5.6g of fat and 310 calories per serving. What a difference this makes compared to the original. Everyone loved this in the house but a fair warning, this does have a little bit of a kick to it.