Lighter General Tso's Chicken

Another great one from Oct. '08 Everyday Food mag. We called it "Sarge's Chicken" in order to encourage our 2 year-old to try it, and he loved it. He kept asking for more!

1 1/4 c. long grain brown rice (I just used jasmine)
1/4 c. cornstarch (I didn't have so I used Wondra)
1 lb. snow peas, trimmed and halved crosswise (I probably used 1/2 lb and it was fine)
4 cloves garlic, sliced
2 tsp peeled and grated fresh ginger
3 Tbs light-brown sugar
2 Tbs soy sauce
1/2 tsp red pepper flakes (I just used a couple dashes and it was spicy enough)
2 large egg whites
course salt and ground pepper
1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
2 Tbs vegetable oil

Cook rice according to package or rice cooker/etc. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch/Wondra and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch/Wondra, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden brown 6-8 mins. Transfer to plate; repeat with remaining oil and chicken, and set aside (reserving skillet with browned pieces).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 mins. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Chicken Cheesesteaks with Peppers

This recipe comes from the October 2008 issue of Everyday Food, and it was delicious. Parker our 2 year old even liked it!

1 lb. chicken cutlets (I just cut chicken breasts into strips)
2 Tbs. oil (I used olive oil)
course salt and ground pepper
2 bell peppers (mixed colors...I used red, but I think a red and orange would be nice), ribs/seeds removed and thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft Hoagie rolls, split lengthwise and doughy centers scooped out
1/4 c. light mayonnaise

Heat broiler, with rack set 4 inches from heat. On rimmed baking sheet lined with foil, toss chicken with 1 tablespoon of olive oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, about 5-7 mins. Transfer to a bowl and set aside. On same baking sheet, toss together peppers, onions, garlic and remaining tablespoon oil (I actually tossed them in a separate bowl first). Lay them out evenly and broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 mins (I tossed every 4 mins and then took them out after 10 mins and they were perfect); season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in single layer. Top chicken and veggies with cheese; broil until cheese is bubbling, 30 secs to 1 min. Scoop out most of doughy center of rolls; spread rolls with mayo; fill with chicken/veggie/cheese mixture and serve immediately.