General Tso Chicken
Enjoy this Asian classic by sautéing the chicken instead of frying.
1 tbsp red wine vinegar
2 tbsp Splenda
16 oz boneless skinless chicken breast
2 cups cooked brown rice
1 1/2 tbsp cornstarch
1 tbsp extra virgin olive oil
1/2 tsp ground ginger
1 tsp red pepper flakes
3/4 cup low sodium chicken broth
2 cups chopped broccoli
2 cloves garlic clove
2 <span class="measurestring" title="medium (4-1/8" long)">medium</span> scallions
2 tbsps low sodium soy sauce
In a medium bowl, whisk together broth, cornstarch, sweetener (like Splenda), soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3-5 minutes.
After sauce has slightly thickened, add the broccoli florets. Remove from heat.
Serve chicken and sauce over rice.
Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
in 1 serving of General Tso Chicken.
, 41% carbs, 37% protein.
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