General Tsao's Chicken
CATEGORIES
INGREDIENTS
  • 3/4 cup canned chicken broth reduced sodium (or veggie broth if you want just veggies)
  • 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 (bottled)
  • 1/2 tsp red pepper flakes, or 1 dried chili pepper minced
  • 1 lb uncooked boneless, skinless chicken breasts cut into 2" pieces
  • 2 cups cooked white rice
DIRECTIONS
  2. In med. bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  3. Heat oil in wok over med-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
  4. Add reserved sauce and simmer until sauce thickens and chicken is cooked through about 3 minutes.
  5. Serve chicken and sauce over rice.
  7. 1 cup chicken and sauce over 1/2 cup rice per serving = 6 points