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Photo of General Tsao's Chicken by WW

General Tsao's Chicken

6 - 9
PersonalPoints™ per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
You can enjoy this Asian classic once again by sautéing – instead of deep-frying – it. Serve it over rice to sop up every drop of the sauce.

Ingredients

Canned chicken broth

¾ cup(s), reduced-sodium

Cornstarch

2 tbsp(s)

Sugar

2 tbsp(s)

Low sodium soy sauce

2 tbsp(s)

White wine vinegar

1 tbsp(s)

Ground ginger

½ tsp(s)

Peanut oil

2 tsp(s)

Uncooked scallion(s)

2 medium, chopped

Garlic clove(s)

2 clove(s), large, minced

Red pepper flakes

½ tsp(s), or 1 dried chili pepper, minced

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 2-inch pieces

Cooked white rice

2 cup(s), kept hot

Instructions

  1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  2. 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.
  3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

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