General Tso's Chicken

6
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.

Ingredients

canned chicken broth

¾ cup(s), reduced-sodium

cornstarch

1½ Tbsp

sugar

2 Tbsp

low sodium soy sauce

2 Tbsp

white wine vinegar

1 Tbsp

ground ginger

½ tsp

peanut oil

2 tsp

uncooked scallion(s)

2 medium, chopped

garlic clove(s)

2 medium clove(s), minced

red pepper flakes

½ tsp, 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 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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