General Tsao’s Chicken

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

Directions

• 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,

(9 points when using sugar substitute)