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"Hunger is the best sauce in the world."--Cervantes

General Tso’s Chicken (Low-Fat) Recipe

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This recipe for General Tso’s Chicken (Low-Fat) is from The Dvorak Family Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup(s) canned chicken broth, reduced-sodium
·1½ Tbsp cornstarch
·2 Tbsp sugar
·2 Tbsp Teriyaki
·1 Tbsp white wine vinegar
·½ tsp fresh ginger
·2 tsp peanut oil
·2 medium scallion(s), chopped
·2 clove(s) (medium) garlic clove(s), minced
·½ of a chili pepper with most seeds taken out (FYI-seeds add heat)
·1 pound(s) uncooked boneless skinless chicken breast, sliced into 2-inch pieces
·2 cup(s) cooked white rice, kept hot -I use Nishiki rice (found in the Asian section of your grocery story), it only takes 20 mins to boil and is SO much better than instant.
Directions:
Directions:
1. In a medium bowl, whisk together broth, cornstarch, sugar, Teriyaki, vinegar and ginger.

2. Heat oil in a wok or large skillet over medium-high heat.

3. Add scallions, garlic and red pepper ; cook, stirring frequently, 2 minutes.

4. Add chicken; sauté until browned all over, about 5 minutes.

5. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

6. Serve chicken and sauce over rice.
Preparation Time:
Preparation Time:
20

 

 

 

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