Thursday, April 26, 2012

General Tso's Chicken

There is the cutest, older gentleman that comes to our Weight Watchers meetings.  He spoke this week, talking about a meal he made for his wife, General Tso's Chicken, that he found on E-Tools.  He made it one day to the letter of the recipe, and his wife thought it was too spicy.  He made it again two days later (yes, two days later) without the spice, and his wife said it was missing!

I came home from the meeting and immediately printed out the recipe to make it on my own- very tasty!  The only problem is that I didn't have red wine vinegar (what the recipe originally called for), so I substituted balsamic vinegar and then added veggies to the recipe.

General Tso's Chicken

3/4 cup chicken broth, reduced-sodium  
1 1/2 Tbsp cornstarch  
2 Tbsp sugar  
2 Tbsp low-sodium soy sauce  
1 Tbsp balsamic vinegar  
1/2 tsp ground ginger  
2 tsp peanut oil  
2 scallions, chopped  
2 garlic cloves, minced  
1 tsp red pepper flakes
1 pound uncooked boneless chicken tenderloins, cut into 2-inch pieces  
1 package, frozen broccoli
2 cups cooked brown rice, kept hot  

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.

Add reserved sauce to pan and frozen broccoli and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.  Serves 4, 8 points a serving.

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