Wednesday, April 16, 2008

General Tsao's Chicken

DH made this Sunday. It was good. He liked it a lot. I will have to have it again, because I was sick, and nothing was tasting (I had no taste buds or sumfin)

General Tsao's Chicken
4 servings..6 points each

3/4 cup canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar (D used Rice Vinegar)
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot


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.Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.


Elizabeth said...

Hope you get to try it next time. It really is good!

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