G- Free General Tso’s Chicken

I’m beginning to realize just how tough it is for people with Celiac to survive in this country with all of the glutens hidden in items you’d never imagine.  Still on my campaign to make healthy, delicious food for my  mom, who is blessed to live gluten free, I’ve started to slowly adapt recipes to make them fit into a G-Free world.  

I had my doubts about this recipe.  Chinese?  For Celiac?  And it’s healthy? Rest assured, this dish is phenomenal. Even if you aren’t trying to live a G-Free lifestyle, this recipe will make your tummy happy.  The chicken is super crisp on the outside, then tender and moist on the inside.  The sauce is the perfect consistency of what you get in your favorite Chinese restaurant, sticky and sweet.  Give it a try.  If you aren’t doing the G-Free lifestyle, simply use plain old soy sauce in place of the G-Free soy sauce.

General Tso’s Chicken
Adapted from Martha Stewart

1 1/2 cup cooked hot rice (brown or white, whichever you prefer)
1/4 cup cornstarch
1 lb snow peas, trimmed and halved crosswise -or- 1 lb green beans
4 cloves garlic, minced
2 inches fresh ginger, peeled and minced
3 Tablespoon light-brown sugar
2 Tablespoon G-Free Soy Sauce
1 teaspoon red-pepper flakes
2 large egg whites
Salt & Pepper
1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
2 Tablespoons vegetable oil

Cook rice according to package instructions.  I used white rice simply because of time constraints.

In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth and cornstarch has dissolved.  Add snow peas (or green beans), garlic, ginger, sugar, G-Free soy sauce and 1/2 teaspoon of red-pepper flakes; toss to combine and set aside.

In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper.  Add chicken, toss to coat.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes.  Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet.  Cook, turning occasionally, until golden (8-10 minutes).  Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes.  Set aside, reserving skillet.

Add the snow pea or green bean mixture to the skillet.  Cover; cook until peas or beans are tender and sauce has thickened, 3 to 5 minutes.*  Return chicken to skillet (with any juices); toss to coat.

Serve over hot rice.