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General Tso's Chicken
Points+ 8 Per Serving
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.
Makes 4 Servings
Nutritional Info Per Serving: 178 calories; 5 g fat; 81 mg cholesterol; 3 g carbs;
28 g protein; 0.3 g fiber; 299 mg sodium
3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes or 1 dried chili,
1 lb uncooked boneless skinless chicken breast, cut
into 2-inch pieces
2 cups cooked white rice, kept hot