Lightened-Up Chicken with Scallion Brown Rice
Daphne Oz's General Tso's Chicken
- 2 pounds Boneless Skinless Chicken Breasts (cut into 1 1/2-inch pieces)
- 2 Egg Whites
- 6 tablespoons Corn Starch
- 3 tablespoons plus 1 tablespoon Vegetable Oil (separated)
- 1/4 cup Low Sodium Soy Sauce
- 2 tablespoons Sambal
- 2 tablespoons Honey
- 2 tablespoons Orange Juice
- 1 tablespoon Sesame Oil
- 2 Garlic cloves (sliced)
- 2 tablespoons grated Ginger
For the Scallion Brown Rice:
- 2 cups Brown Rice (cooked to package instructions)
- 1 bunch Scallions (green and white parts; sliced thinly)
- 1 tablespoon Vegetable Oil
- 1 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Black Sesame Seeds
- In a large bowl, vigorously whisk together the egg whites and cornstarch. Toss the chicken in the mixture.
- In a sauté pan over medium-high heat, heat the vegetable oil. Sauté the chicken pieces, about 3 to 4 minutes per side or until cooked through. Remove from pan and reserve.
- Meanwhile, stir together the soy sauce, sambal, honey, orange juice, and sesame oil in a small bowl or measuring cup. Wipe pan clean, add the additional 1 tablespoon vegetable oil. Sauté the garlic and ginger for about a minute, until fragrant, and then add the soy sauce mixture. Once boiling, add the chicken and toss to coat. Check seasoning and serve.
- For the Scallion Brown Rice: In a small sauté pan, heat the vegetable oil over medium heat. Add the scallions, and cook until softened. Pour over the rice in a bowl, and add the soy sauce and sesame seeds. Fold together until thoroughly combined, check seasoning, and serve.