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It’s so hard sometimes to pick and choose what to post on certain days. Thankfully I have you all on Facebook to help me out :) You guys were clearly craving the take-out, fake-out over the cookies I had wanted to post! Ask and you shall receive! This lightened up version comes from the book I talked about last week, Comfort Food Makeovers by America’s Test Kitchen. The numbers on this dish before ATK’s makeover was crazy! 910 calories, 45 grams of fat, and 5 grams of saturated fat. After? 490 calories, 8 grams of fat, and 1.5 grams of saturated fat. What a difference, huh?!
So, speaking of my Facebook page..let’s just say, when it rains, it POURS. Did any of you follow along with what happened last night? I’m sure 95% of you received that Pinterest email about my Holy Yum Chicken. What a bunch of drama. I seriously have the best fans and readers. You all came up to bat for me with the negative comments and messages. I can’t thank you enough for understanding and realizing this was all beyond my control.
It really irks me that people jump to conclusions and have their own assumptions about everything without getting the facts first. Ever heard that quote, “be kind; for everyone you meet is fighting a hard battle.” ? Well, so many people don’t really know what’s going on in my PERSONAL life and to add what happened yesterday on top of it, just really put me to the tipping point. Seriously, newsflash: this isn’t the end of the world. There are countless of tragedies going on in the world right now (re: OK tornadoes, wars, etc.) and for people to freak out at me over a recipe?! Really people, perspective…
Anyway, I hope you enjoy the recipe below. It’s become one of Jason & I’s favorite! :)
Lightened Up General Tso’s Chicken
Equipment
Ingredients
- Vegetable oil spray
- ¼ cup (31 g) all-purpose flour
- 3 large egg whites
- 5 cups (140 g) Kellogg's Corn Flakes cereal, finely crushed
- 1 ½ pounds (680 g) boneless skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
- 1 ⅔ cups (394 ml) water
- ⅓ cup (79 ml) low sodium soy sauce
- ¼ cup (59 g) apricot jam
- 3 tablespoon hoisin sauce
- 2 tablespoon cornstarch
- 1 tablespoon balsamic vinegar
- 2 teaspoon canola oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ¼ teaspoon red pepper flakes
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 °F (246 °C). Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray.
- Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread corn flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with corn flakes, pressing gently to adhere. Lay on prepared wire rack.
- Spray chicken with oil spray. Bake until chicken registers 165 °F (74 °C) and coating is brown and crisp, about 12-15 minutes.
- Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in a bowl. Heat oil in a 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
- When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve with steamed white or brown rice.
Julie, I hear you. I wish I could blog more on Sweetopia, but for the same reasons came to the realization that my balance means blogging once per week, and sometimes that doesn’t happen either. I do still often wish I could do more but with a full time job, family, friends, laundry, etc. etc., and exactly what you said, the most important – family, friends (and my bunny), come first, and although I do LOVE interacting with readers and enjoy online friends, I come home to my family and they’re the ones who give me hugs and snuggles. Hugs to you, I hope you feel better! xo
I totally missed whatever happened with Pinterest but I’m sorry you’re having to deal with it. I always love your take-out, fake-outs and this one is no exception!
I have been contemplating the same things with my own site so I can relate. Hang in there!
You know you have an amazing support system and wonderful fans that will always be here for you no matter what. As for the food – uhm freaking yes please ;) You know I love chicken.
This looks insanely delicious!!
So well said! I struggle with this way too much! You words really connected with me! Thank you!
Oh and I love this chicken!! It is so genius! I love making take out at home. It is so much better!
Good for you! Make sure that you are doing this because you love it, not because you feel that you have to. That’s what it’s all about, right? Enjoy life, and enjoy cooking!
This was one of the first recipes I flagged in Comfort Food Makeovers, yet I still haven’t tried it. Yours looks so good, I need to get on it!
I completely understand how you feel – sometimes I get so wrapped up in the stress of blogging I forget it’s supposed to be fun! Hope you find the balance you seek :)
That was probably the most personal, emotional and honest story I have ever read on a blog. It takes a lot of courage to post that I think, but it is nothing but the truth and I can so totally understand you… I am just in the beginning of blogging but also feel like if I want to become a blog people love and go to I have to really push myself, otherwise I would drown immediately in the float of great blogs out there… but who am I kidding. I do this cause I love baking right? You set the perspectives right and I think that’s brave and you have my respect. Loved ones should always be first, thanks for reminding all of us!
Take care,
Rebecca
You have a beautiful passion and keep bloging, we all appreciate it. Yu’re right, family and friends are the most improtant ones. But blogging is such a great adventure.