General Tsao’s Chicken

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NUTRITION per serving: 200 Calories; 4g Fat; 29g Protein; 12g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Points: 4

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  • 4

Ingredients

  • 3/4 cup low sodium chicken broth
  • 1 1/2 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 green onions, chopped
  • 2 cloves garlic, pressed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound boneless skinless chicken breast meat, cut into 2-inch pieces

Preparation

Step 1

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat the oil in a wok or large skillet over medium-high heat; add green onions, garlic and crushed red pepper flakes; cook for 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.

SERVING SUGGESTION: Serve over brown rice; serve stir-fried zucchini and yellow squash on the side.
GLUTEN FREE: Make sure chicken broth, soy sauce and white vinegar are gluten free. Use arrowroot starch instead of cornstarch.

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