RECIPE AND PHOTO SUBMITTED BY Lillian Asbury
Weight Watcher’s General Tso’s Chicken
2 tbsp sugar
3/4 cup canned reduced sodium chicken broth
2 tbsp cornstarch
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
1/2 tsp red pepper flakes, minced or 1 dried chili, minced
1 lb uncooked boneless, skinless chicken breast, cut into 2 inch pieces
2 cups cooked white rice, kept hot
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, & ginger. Set aside.
Heat oil in wok or large skillet over med/high heat. Add scallions, garlic, & pepper. Cook 2 minutes. Add chicken and cook until browned-about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through-about 3 minutes.
Serve over rice.
Weight Watcher’s General Tso’s Chicken
2 tbsp sugar
3/4 cup canned reduced sodium chicken broth
2 tbsp cornstarch
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
1/2 tsp red pepper flakes, minced or 1 dried chili, minced
1 lb uncooked boneless, skinless chicken breast, cut into 2 inch pieces
2 cups cooked white rice, kept hot
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, & ginger. Set aside.
Heat oil in wok or large skillet over med/high heat. Add scallions, garlic, & pepper. Cook 2 minutes. Add chicken and cook until browned-about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through-about 3 minutes.
Serve over rice.
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