I so love General Tso’s Chicken, but it’s usually pretty high in sodium. This recipe uses reduced-sodium soy sauce, so that helps cut down the sodium. Unfortunately the gluten-free soy sauce is high in sodium, so you have to make a choice –low sodium or gluten-free? I usually opt for low sodium, as I can tolerate a little gluten now and again. Either way, it’s a very tasty recipe!
5 T corn starch, divided
2 T reduced-sodium soy sauce, divided
2 T rice wine, divided
1 large egg white
1 pound boneless, skinless chicken thighs, cut into one-inch pieces
¾ C water
2 T hoisin sauce
1 T rice vinegar
3 T canola oil, divided
2 green onions or 1 shallot, sliced
2 cloves garlic, minced
4 C snow peas
Combine four T corn starch, one T soy sauce, one T rice wine and egg white in a bowl. Add the chicken and toss to coat.
Combine the remaining one T corn starch, one T soy sauce and one T rice wine in a small bowl. Set aside.
Heat two T oil in a skillet on high heat. Add the chicken, Cook for two minutes without turning, until golden brown on bottom. Stir and continue cooking on other side, about one-to-two minutes. Transfer to a plate.
Add the remaining one T oil, green onions and garlic to skillet. Cook, stirring, until fragrant, about 15 seconds. Add peas. Cook, stirring, until bright green, about two-to-three minutes. Add the reserved sauce mixture. Cook, stirring, until thickened, about one minute. Return the chicken to the skillet. Cook, stirring, until heated, about one minute.
Sodium: 564 mg.