Recipe by Cat from Charlotte
We LOVE Chinese food and General Tso's has long been a favorite. However the high fat content of the regular version in a restaurant isn't always a great option. This is a moderately spicy version of the recipe. Reduce the ginger, garlic, scallions or red pepper flakes as your tastes desire. You can also substitute higher calorie options, such as regular sugar for the Splenda, or vegetable oil instead of Pam cooking spray.
- 177.44 ml chicken broth, canned
- 29.58 ml Splenda sugar substitute (or regular sugar)
- 44.37 ml soy sauce
- 14.79 ml white wine vinegar
- 9.85 ml grated fresh ginger
- 29.58 ml cornstarch
- Pam cooking spray (you may substitute vegetable oil)
- 4 scallions, chopped
- 4 garlic cloves, minced
- 9.85 ml red pepper flakes (for spicy chicken, use sparingly if you don't like too much spice)
- 2 medium boneless skinless chicken breasts (uncooked, cut into 1-inch cubes)
- rice (2 servings, prepared)
Directions See How It's Made
- Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).
- Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom). Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes.
- Add chicken and brown. Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
- Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
- Serve over rice.