Healthy General Tso's Chicken

thanks! bump

for us lazies:

1/2 cup canned reduced-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon low sodium soy sauce
1/2 tablespoon white wine vinegar
1/4 teaspoon ground ginger
1 teaspoon peanut oil
1 medium scallions, chopped
1 medium garlic cloves, minced
1/4 teaspoon red pepper flakes or 1/2 dried chili, minced
1/2 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
1 cup 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.

You have pretty teeth.

funny and creepy!

Lmao, right? Haha

I made this a week ago it was delish, however I also made the recipe from
Mens magazine and it kinda blew this recipe out of the water and it was still healthy. Instead of rice we ate it over lots of steamed broccoli.

Recipe from Mens magazine

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp plus 2 tsp cornstarch
2 tsp vegetable oil (preferably peanut)
2 garlic cloves, minced
1 Tbsp minced fresh ginger
1/4 cup reduced-sodium chicken broth
1 Tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
1 Tbsp rice-wine vinegar
1 Tbsp honey
1 Tbsp chili sauce, such as sriracha
4 cups steamed broccoli florets, for serving
Cooked brown rice, for serving

1. Preheat the oven to 375°F. On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons corn-starch. Spread the cubes out and bake until they're cooked through, about 12 minutes.

2. Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, and sriracha; simmer 3 minutes. Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds.

3. Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.

Makes 4 servings

i love that chiken!

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You have pretty teeth.

funny and creepy!

Funny and creepy and my first thought as well.

Bump~ Going to try this for dinner tonight.

Nutritional info for either of these recipes?

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Thanks.... bump

Thanks!

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