General Tso's Chicken

I made this for dinner last night, and thought it was very good. The only problem is that not everyone in our family handles spicy food so well. Ryan took a big first bite, and his eyes almost popped out. A few minutes later, Todd said that he was done with his dinner (though he had only eaten about a third of it). Brett asked him what was wrong. He replied that it was too spicy. Brett looked at Ryan, looked at Todd, and looked at me. I didn't wanted to say anything in front of the boys, but I was trying to give Brett a look that said, "Yeah, my mouth has been tingling a little, too." Brett looked down at his food and said, "Are you all eating the same thing that I am?" and took another bite. Next time I might go a little easier on the red pepper flakes and let Brett add some extra to his own plate.

I took a few shortcuts (as usual). I just used refrigerated, jarred minced garlic and grated ginger. I also served it with jasmine rice rather than (healthier) brown rice.

Lighter General Tso's Chicken
Source: Everyday Food

1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light-brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch 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.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.