General Tsao’s Chicken

Ryan and I are big fans of Chinese food. While I try to order lighter dishes like chicken with broccoli, he favors the deep-fried General Tsao’s Chicken. I came across this Weight Watchers recipe for a modified version of General Tsao’s Chicken and had to try it. I don’t think it has turned him completely from the greasier version we get from take-out, but we did both enjoy this quite a lot. My only disappointment with the dish was the level of heat. I expected 1/2 teaspoon of red pepper flakes to make it pretty spicy, and, for my taste, it was quite mild. Ryan, who likes spicy but not to the same level I do, even said it wasn’t spicy enough. I will definitely make this again, but increase the crushed red pepper flakes. Since we both cleaned our plates, I give it four stars.

General Tsao’s Chicken

¾ cup low sodium chicken broth
1 ½ tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
½ teaspoon ground ginger
2 teaspoons sesame oil
2 medium scallions, sliced
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2 boneless skinless chicken breasts, cut into 2-inch cubes

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.

Source: Weight Watchers

4 servings | 4 POINTS

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December 4, 2008. recipes.

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