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General Tsao’s Chicken




Source of Recipe


WW Boards


Recipe Introduction


4 Servings; 4 Points per serving


List of Ingredients




3/4 cup canned chicken broth, reduced sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp 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
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces



Recipe



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 min.

Add sauce and simmer, stirring frequently, (almost constantly) until sauce thickens and chicken is cooked through, about 3 min.

Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce per serving.