So far, the week is going fabulously. I’m hitting the gym, and I’m eating right! On the scale this morning… I saw a beautifully delightful LOW number. If it holds tight until Saturday, I’m going to have a heck of a weigh-in update for you guys next week!
I will share… that I tried a new Pinkberry treat today. Whoa… have you tried the Chocolate Hazelnut???
This stuff tastes like heaven. Seriously. Close your laptop/smartphone/tablet and go NOW to your closest Pinkberry. It’s AMAZING…
I also have an important Pinkberry tip for you today!! Did you know they have a MINI size you can order??? It’s super-small, and just a taste of the fro-yo you crave. I spotted a child with one last time I was in and had to ask. It’s not on the counter on display, but they have them. And, my fro-yo (pre-toppings) came in at just 70 calories. Perfection!!!
Even after enjoying my Pinkberry snack today, I eventually got hungry for dinner… which is where today’s recipe comes in. This recipe has been on my “Healthy Recipes to Try” board on Pinterest for some time, and tonight was the night I decided to try it out. WOW… uh-mazingness. On your way back from Pinkberry, pick up the ingredients. You won’t be sorry…
Also, please note that it’s Tuesday night… the perfect day to eat Asian food for me. Not Friday night!
Healthier General Tso’s Chicken
From Kitchen Simplicity via Pinterest
1 tablespoon cornstarch
1/2 cup water
2 teaspoons grated fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/4 – 1/2 teaspoon red pepper flakes
Chicken and Coating:
1/4 cup egg substitute
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chicken, cut into bite-size pieces
2 cups snow peas, trimmed and halved diagonally
1 cup broccoli
1/2 cup snow peas, sliced
1/2 cup onion, sliced
4 garlic cloves, sliced
1. Mix together water and cornstarch until smooth. Stir in remaining sauce ingredients. Set aside. Note: I used the whole 1/2 tsp. of crushed red pepper.
2. In a separate bowl, whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
3. Heat skillet over medium-high heat. Spray with cooking spray. Add chicken to pan, dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Note: I used tongs to shake off the excess egg/cornstarch mixture before placing it in the pan, but it still had a little egginess (in a good way!)
4. Remove the chicken from the heat and set aside.
5. Add onions and garlic to the pan and cook for a few minutes until browned. Add broccoli and snow peas and sauté for a 1-2 minutes. Note: I added a LOT of extra veggies to “volumize” my meal. The original recipe only called for the snow peas, for example.
6. Add sauce to skillet and cook until snow peas and broccoli are tender and sauce is thickened. Add chicken (and any collected juices) to skillet. Toss to coat.
7. Place a portion of the dish on your favorite Fiesta dish, and enjoy!
Per 1/4 Recipe Serving:
CAL 221; CARB 21g; FAT 2g; SAT FAT 0g; PROT 30g; FIB 2g; SUG 9g
WW Points+: 5; WW Smart Points: 5
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