General tso's chicken
8
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 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
Canned chicken broth
0.75 cup(s)
Cornstarch
1.5 Tbsp
Sugar
2 Tbsp
Low sodium soy sauce
2 Tbsp
White wine vinegar
1 Tbsp
Ground ginger
0.5 tsp
Peanut oil
2 tsp
Uncooked scallion(s)
2 medium
Garlic
2 medium clove(s)
Red pepper flakes
0.5 tsp
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Cooked white rice
2 cup(s)
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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