Try it, I promise you won't miss the deep fried chicken! :)
General Tsao’s Chicken
¾ c. Canned Reduced Sodium Chicken Stock
1 ½ Tbsp. Corn Starch
2 Tbsp. Sugar
2 Tbsp. Low-Sodium Soy Sauce
1 Tbsp. White Wine Vinegar
½ tsp. Ground Ginger
2 tsp Peanut Oil (or Canola)
2 Medium Scallions (chopped)
2 medium cloves garlic (minced)
½ tsp. Crushed Red Pepper
1 lb. uncooked boneless, skinless chicken breasts
2 c. Cooked White or Brown Rice
¾ c. Canned Reduced Sodium Chicken Stock
1 ½ Tbsp. Corn Starch
2 Tbsp. Sugar
2 Tbsp. Low-Sodium Soy Sauce
1 Tbsp. White Wine Vinegar
½ tsp. Ground Ginger
2 tsp Peanut Oil (or Canola)
2 Medium Scallions (chopped)
2 medium cloves garlic (minced)
½ tsp. Crushed Red Pepper
1 lb. uncooked boneless, skinless chicken breasts
2 c. Cooked White or Brown Rice
In a medium bowl, whisk together stock, cornstarch, sugar, soy sauce, vinegar, and ginger; and set aside.
Cut the chicken into bite-size pieces.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic, red pepper, and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add sauce mixture and simmer until sauce thickens and chicken is cooked through, around 3 minutes.
Serve chicken and sauce over steamed white or brown rice.
Points: 1 c. Chicken & sauce with 1/2 c. Steamed White Rice = 7 points :)
That looks so good! I'm gonna have to try this tonight!!!
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