Friday, March 4, 2011

Chinese Take-Out Fake-Out

Ok, I should really have to charge you all for reading this post. I'm thinking $7.98... the price you might pay to get some Chinese take-out! Because this is RIDICULOUS! It tastes better than any Chinese restaurant!! I saw the recipe in Rocco Dispirito's cook book "Now Eat This" and thought it might be good. But it blew me away! Rocco was a chef on Biggest Loser a few seasons ago, so his food is reasonably "calorie-ized" as well! Bonus!! Now let's get to the good stuff-

Check that out!! General Tso's Chicken.

Now, I'm gonna start with the recipe for the sauce. This sauce is called a Stir-fry sauce and can be used a bunch of different ways. I've got another recipe in a few days for Shrimp & Asparagus Stir-Fry that uses the extra sauce. So hold on to it!
Rockin' Asian Stir Fry Sauce
makes 1 3/4 cups (28 servings)

1 tablespoon toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions (white and green parts), chopped fine
1 tablespoon cornstarch
6 tablespoons soy sauce
3/4 cup low fat, low sodium chicken broth
3 tablespoons rice vinegar
1/2 cup reduced sugar ketchup (Heinz)
Salt and freshly ground pepper

1. Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil, Add the ginger, garlic and scallions, and saute, stirring often, until very fragrant, about 2 minutes.

2. Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar and ketchup, and whisk to blend.

3. Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste, if desired.

4. Store the sauce in a covered container in refrigerator for up to 1 week.

(Almost) General Tso's Chicken
from: Now Eat This! by Rocco Dispirito
Serves 4

1 cup whole wheat flour
2 cups whole-wheat panko crumbs
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 (recipe to follow)
3 packets Truvia
3 tablespoons rice vinegar
2 teaspoons chili garlic sauce
2 tablespoons sesame seeds

1. Preheat the oven to 450. Place a wire rack on a foil-line baking sheet and set aside.

2. Put the flour in a shallow dish. Put the panko in another shallow dish. In a medium bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Working in batches, dredge the chicken in flour, shaking off any excess. Add the chicken to 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 completely.

3. 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. Add the cooked chicken to the bowl, and toss gently until the chicken is evenly coated with the sauce.

6. Sprinkle the sesame seeds over the chicken, and serve with the steamed broccoli.
As Aaron was eating this he said "WOW, this is like the money!  You can totally make this again! The chicken is done perfectly!" 

Nice compliments from him! :) Now go make some!!

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