Weight Watcher's General Tsao's Chicken

Princess Lisa's Note:

I have found this lower fat (not greasy) version better than the original. I use sesame oil instead of peanut oil.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ¾ cup canned chicken broth , reduced-sodium
• 1 ½ tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon white wine vinegar
• ½ teaspoon ground ginger
• 2 teaspoons peanut oil
• 2 medium scallions , chopped
• 2 medium garlic cloves , minced
• ½ teaspoon red pepper flakes or 1 dried chili , minced
• 1 lb boneless skinless chicken breast , cut into 2-inch pieces
• 2 cups cooked white rice , kept hot

Directions:

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.
4. * Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Reviews

[Greeny4444]

I made this for lunch today (and probably tomorrow, because there's a bunch leftover!). It was easy, came together fast, and it was a nice change from the norm. I followed the recipe, except that I used rice vinegar for the white wine vinegar, toasted sesame oil instead of peanut oil, and I had it over quinoa. I feel this has the exact right amount of spiciness, and cooking times were right on. Compared to non-Weight Watcher General Tsao chicken, it lacks the "stickiness" of the sauce. Maybe that is hoisin sauce or brown sugar instead of white or something... Anyway, it is a good recipe in it's own right. Made for Spring PAC 2011.