General Tsao's Chicken

Yield: 4 servings (Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving)
Source: Weight Watchers online recipe
Comments: You can enjoy this Asian classic once again by sautéing - instead of deep-frying - it. Serve it over rice to sop up every drop of the sauce.


3/4 cup canned chicken broth, reduced-sodium
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 scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked white rice, kept hot


  1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  2. 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.
  3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.


Healthy Units: 6 per serving

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