More Great Recipes: Asian | Dinner | Main Dish | Poultry

General Tsao's Chicken

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Member since 2006

Serves | Prep Time | Cook Time


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

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I made this tonight and was going to post, but you beat me two it by leaps and bounds. LOL. This recipe comes out absolutely delicious and a family pleaser. It doesn't disappoint! Z

Thank you for sharing this one. I made it the other night and my husband had no idea it was healthy for him. :)

I made this tonight, and my family LOVED it! They told me it's a "make again recipe!"

Elisabeth, I just started WW @ work. The recipe will please everyone here! Thanks. I'm headed to the store to buy the ingredients.

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