I found this recipe on the Weight Watchers website. You can do no wrong with this one- go make it now.
General Tsao’s Chicken
- 3/4 cups canned chicken broth, reduced-sodium
- 1 1/2 tbsp cornstarch
- 2 tbsp sugar
- 2 tbsp low-sodium soy sauce
- 1tbsp white wine vinegar
- 1/2 tp ground ginger
- 2 tsp peanut oil
- 2 medium scallions, chopped
- 2 medium garlic cloves, minced
- 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
- 1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
- 2 cups cooked white rice, kept hot
- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Points per serving: 6
- I doubled the recipe for our family as I was positive that we would like it and want leftovers for the next day (I was right).
- I did not have peanut oil in my kitchen pantry so I substituted olive oil.
- I omitted the scallions as I did not want to hear my children whine about there being “green things” in their food, ha ha.
- I halved the red pepper flakes as I did not want it too spicy for the children- it turned out perfect for us.
This recipe rocked the house. It did taste like General Tsao’s Chicken, minus all the fatty breading. My daughter asked for seconds, a sure sign that she enjoyed it. To be honest, I wanted to pick up my plate and lick it clean- it was that good. Sweetening the pot- it is a HEALTHY recipe. We will most definitely be making this one again, and soon!
Originally posted here.
Category: Main Course