Another Rocco recipe. Let me elaborate — another fabulous Rocco recipe from his book Now Eat This. It’s no secret that I heart this book of his, and wouldn’t you know it, the man came out with a new book this week! BUT, before I will allow myself to purchase another. cook. book., I promised myself that I would make a few more recipes that I’ve dog-eared from Now Eat This.
This recipe, “Almost General Tso’s Chicken”, as Rocco called it — is sassy. It’s got a healthy kick to it, which helps to balance out the sweetness that the sauce offers. I’ve made this sauce a couple of times for a number of Rocco’s recipes — you can find the recipe for it here. I like to make it over the weekend when I have more time and stick it in the fridge — that way it’s ready when you want to use it and makes dinner a whole lot easier. Overall, this meal is a GREAT stand-in for crazy fattening chinese take out — score.
General Tso’s Chicken
Here’s what I used:
- 1 cup whole wheat flour
- 2 cups whole wheat panko breadcrumbs
- 4 large egg whites (I used 3/4 cup liquid egg whites)
- 12 oz boneless skinless chicken breasts, cut into 1-inch cubes
- 4 cups broccoli florets
- 3/4 cup asian stir-fry sauce (recipe here), or storebought low-calorie, low-fat asian sauce
- 3 packets truvia
- 3 tbsp rice vinegar
- 2 tsp chili garlic sauce
- 2 tbsp sesame seeds, toasted
- brown rice for serving (optional)
Here’s what I did:
- Preheat oven to 450. Place a wire rack on a foil-lined baking sheet and set aside.
- Put the flour in a shallow dish. Place the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are foamy and start to form soft peaks.
- Working in batches, dredge the chicken in the flour (shaking off excess), then dunk the chicken into the egg whites and toss to coat completely. Then add the chicken, a few pieces at a time, to the panko and toss to coat. Make sure they are completely coated.
- Spread the chicken out on the wire rack in a single layer. Bake the chicken until cooked through, about 10 minutes.
- While the chicken is baking, place the broccoli florets in a microwave-safe dish, and cover with plastic wrap. Cook on high until tender, about 6 minutes. Season the broccoli with a little salt and keep covered until ready to serve.
- In a large bowl, combine the asian stir-fry sauce, truvia, rice vinegar, and chili garlic sauce together. Add the cooked chicken to the bowl and toss gently until the chicken is evenly coated in the sauce.
- Sprinkle the sesame seeds over the chicken and serve with the broccoli.