General Tso's Chicken
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You can enjoy this Asian classic by sautéing the chicken instead of frying it. The flavour's still there — just not all the fat.
Ingredients
Chicken broth
¾ cup(s), reduced-sodium
Cornstarch
1½ 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 scallions
2 medium, chopped
Garlic
2 clove(s), large, minced
Red pepper flakes
½ tsp(s), or 1 dried chili pepper, minced
Uncooked boneless skinless chicken breast
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 red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
3
Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4
Serve chicken and sauce over rice.
5
Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
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