General Tso's Chicken
- Total Time
You can enjoy this Asian classic by sautéing the chicken instead of frying it. The flavor's still there — just not all the fat.
canned chicken broth¾ cup(s), reduced-sodium
cornstarch1 ½ Tbsp
low sodium soy sauce2 Tbsp
white wine vinegar1 Tbsp
ground ginger½ tsp
peanut oil2 tsp
uncooked scallion(s)2 medium, chopped
garlic clove(s)2 medium clove(s), minced
red pepper flakes½ tsp, or 1 dried chili pepper, minced
uncooked boneless skinless chicken breast(s)1 pound(s), cut into 2-inch pieces
cooked white rice2 cup(s), 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 red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
- Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.