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General Ttsao's




Source of Recipe


WW


Recipe Introduction


Servings | 4
Estimated POINTS® value per serving | 6
Course | Main Meals

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 scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast(s), cut into 2-
inch pieces
2 cup cooked white rice, kept hot




Instructions


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.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and
sauce and 1/2 cup of rice per serving.