Alex and I both loved this recipe! It is one that I can see us making again and again. It was very filling and doesn't taste at all like "healthy food".
I adapted this from Shrinking Kitchen. I changed the amount of chicken used and the serving size from 4 to 3 so we would have more sauce. I also add broccoli into the main dish.
General Tsao’s Chicken
Adapted from Shrinking Kitchen
Ingredients
- 3/4 cups canned chicken broth, reduced-sodium
- 1 1/2 tbsp cornstarch
- 2 tbsp sugar (using sugar substitute will take the total down 1 point)
- 2 tbsp low-sodium soy sauce
- 1tbsp white wine vinegar
- 1/2 tsp ground ginger
- 2 tsp peanut oil
- 2 medium scallions, chopped
- 2 medium garlic cloves, minced
- 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced (I used a Jalapeno)
- 12 ounces uncooked boneless, skinless chicken breast, cut into 2-inch pieces
- cups cooked brown rice, kept hot
- 1 -2 head(s) of broccoli
- 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 pepper and cook 2 minutes.
- Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Meanwhile steam broccoli until tender (about 7 minutes)
- Layer broccoli over rice and top with chicken and sauce.
Servings = 3
Weight Watchers Points Plus = 10 with 1/2 cup uncooked rice,
Weight Watchers Points Plus = 10 with 1/2 cup uncooked rice,
(9 points when using sugar substitute)