One of my husbands favorite dinners “to go” is General Tso’s Chicken. I agree, it is SO good…especially the kind at the mall, right? However, nutritionally speaking, it is enough calories for just about a full day-that is not even including the rice and the egg roll! According to the Center for Science in the Public Interest, a typical restaurant serving of General Tso’s chicken provides approximately 1,300 calories, 11 g saturated fat and nearly 3,200 mg sodium.
Here is a recipe courtesy of Weight Watchers (modified) that I just had to try. It yields 8 points for 1 cup of chicken and sauce and 1/2 cup of rice. Let me tell you…it is excellent. I actually enjoy this MORE than the mall’s version! Not only is it made with fresh ingredients, it tastes better, and doesn’t leave you “feeling sick” (do you know what I mean?) Anyways…you are gonna love it.
Add oil to a heated wok, then add fresh garlic, scallions and 1/2 chili pepper -you will want to take some seeds out of your chili pepper. The more seeds, the hotter your dish will be. DO NOT underestimate the hotness!
Serve with rice. I will be making this over and over again….It made my hubby VERY happy!
I like to use Nishiki rice that I boil- it is stickier and much like the kind you get at a Chinese restaurant.
- ¾ cup(s) canned chicken broth, reduced-sodium
- 1½ Tbsp cornstarch
- 2 Tbsp sugar
- 2 Tbsp Teriyaki
- 1 Tbsp white wine vinegar
- ½ tsp fresh ginger
- 2 tsp peanut oil
- 2 medium scallion(s), chopped
- 2 clove(s) (medium) garlic clove(s), minced
- ½ of a chili pepper with most seeds taken out (FYI-seeds add heat)
- 1 pound(s) uncooked boneless skinless chicken breast, sliced into 2-inch pieces
- 2 cup(s) cooked white rice, kept hot -I use Nishiki rice (found in the Asian section of your grocery story), it only takes 20 mins to boil and is SO much better than instant.
- In a medium bowl, whisk together broth, cornstarch, sugar, Teriyaki, vinegar and ginger.
- Heat oil in a wok or large skillet over medium-high heat.
- Add scallions, garlic and red pepper ; cook, stirring frequently, 2 minutes.
- Add chicken; sauté until browned all over, about 5 minutes.
- Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice.