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Photo of General tso's chicken by WW

General tso's chicken

6
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
You can enjoy this Asian classic by sautéing the chicken instead of frying it. The flavor's still there — just not all the fat. This Chinese takeout favorite is sweet and slightly spicy, getting a flavorful boost from garlic and ginger and a kick from the red pepper flakes. Using cornstarch instead of a traditional breading helps lighten the recipe and speeds up the preparation time. For added Asian flair, you can sprinkle the chicken with sesame seeds. In addition to serving this chicken over rice, you can serve it with sautéed broccoli.

Ingredients

Chicken broth

¾ cup(s), reduced-sodium

Cornstarch

1½ Tbsp

Sugar

2 Tbsp

Less sodium soy sauce

2 Tbsp

White wine vinegar

1 Tbsp

Ground ginger

½ tsp

Peanut oil

2 tsp

Scallions

2 medium, chopped

Garlic

2 clove(s), minced

Red pepper flakes

½ tsp, 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. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.

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