General Tsao's Chicken
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
In med. bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
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.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through about 3 minutes.
Serve chicken and sauce over rice.
1 cup chicken and sauce over 1/2 cup rice per serving = 6 points