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  • Chef Harry's Low Fat General Tsao's Tangy Chicken

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    Chef Harry's Low Fat General Tsao's Tangy Chicken
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 x Skinless boneless chicken breasts, trimmed of fat
    • 6 x Egg whites, slightly beaten
    • 1 tsp Cornstarch
    • 3 c. Unseasoned bread crumbs
    • 3 Tbsp. Sesame seeds
    • 1 tsp Salt Cooking spray
    • 1 tsp Safflower oil
    • 2 Tbsp. Fresh chopped garlic
    • 1 c. Chopped white onion
    • 1 tsp Soy sauce or possibly bragg's aminos
    • 3 c. Orange marmalade
    • 1 Tbsp. Seasoned rice vinegar
    • 1 lb Fresh bean sprouts, rinsed and liquid removed
    • 1 bn Scallions, minced

    Directions

    1. How to Prepare:Preheat oven to 350 F. Rinse and drain the chicken. Cut the chicken into bite-sized chunks. Mix together egg whites and cornstarch in a large bowl. Add in the chicken. Mix together bread crumbs, salt seeds in another bowl. Take the chicken and coat with bread crumbs. Arrange on an already sprayed baking sheet. Bake for 20 min or possibly till browned. Heat safflower oil in a non-stick skillet. Add in onions and garlicup Stir till brown. Reduce heat and stir in soy sauce, marmalade and vinegar. Take the chicken and stir into mix.
    2. Arrange pcs over sprouts and sprinkle with scallions.
    3. (c) 1997 Harry Schwartz

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