Don’t you hate it when you are looking forward to a bowl of cereal in the morning, only to find your sig other had finished off the milk without alerting you or purchasing more? Sadly, this happens to me quite frequently. Sometimes Nate makes his protien shakes with water, and sometimes he makes them with milk. Of course, when I am expecting to have a bowl of cereal in the morning, that happens to be the day that he uses up the rest of the milk for his shakes. But, when we don’t have cereal, but still have a half-gallon of milk left, he chooses this time to use water. I will never understand.
The most recent time this happened, I had left over Special K. I remembered that I had this General Tso’s Chicken recipe made with corn flakes, and decided Special K would be an easy swap for Corn Flakes. Mind you, this is the regular Special K, not any special flavor with the red berries or yogurt or anything of that sort. That would probably be weird.
The chicken is breaded and baked, and it stays nice and crispy after coating it with this yummy sauce. I didn’t add any extra heat to the sauce, but you better believe that I added Sriracha to my plate! I could have easily added veggies to this dish, but I’m embarrassed to say, I didn’t have any on hand, so this was an easy go to! Don’t be afraid to step outside your box when you’re in a pinch. You might find something you like, or even love!
Lightened Up General Tso’s Chicken
Source: Adapted from Dainty Chef
1/4 all-purpose flour
3 large egg whites
4 cups Special K cereal, finely crushed (I used my food processor)
4 boneless, skinless chicken breasts, cut into 1″ pieces
olive oil spray
1 2/3 cup water
1/3 cup low sodium soy sauce
1/4 cup apricot jam
3 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp balsamic vinegar
2 tsp olive oil
4 garlic cloves, minced
1 tbsp fresh grated ginger
1/2 tbsp red pepper flakes
1. Preheat oven to 475 degrees. Line a baking sheet with foil, and place a wire rack on top, and spray with olive oil. Set aside.
2. Pulse cereal until fine and pour into shallow dish. Whisk egg whites in another shallow dish. Add flour to gallon size zip-top bag. Pat chicken dry with paper towels and season with salt and pepper. Add chicken to bag with flour, close, and shake until all chicken is coated evenly with flour. Piece by piece, remove chicken, shaking off any excess flour, dip in egg whites, then into crushed cereal, then place on wire rack. Spray with olive oil and bake until golden brown and cooked through, about 12-15 minutes.
3. Meanwhile, make the sauce. In a small bowl, whisk water, soy sauce, apricot jam, hoisin, cornstarch and vinegar together. Heat olive oil over medium heat in small sauce pan. Add garlic, ginger and red pepper flakes and cook until fragrant, about one minute. Whisk in soy sauce mixture, bring to a boil, then reduce heat to low. Simmer until sauce thickens, about two minutes. Remove from heat and cover to keep warm.
4. Once chicken is cooked, place in a large bowl, and toss with desired amount of sauce. Unless you like it really saucy, you probably won’t use it all. Serve over rice and garnish with green onion or chives if desired.