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.