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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 366.7
  • Total Fat: 3.7 g
  • Cholesterol: 41.6 mg
  • Sodium: 227.6 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 21.1 g

View full nutritional breakdown of General Tso's Chicken calories by ingredient
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General Tso's Chicken

Submitted by: EATRITE1B

Introduction

From WW Magazine - February 1995 From WW Magazine - February 1995
Number of Servings: 6

Ingredients

    1/2 cup low-sodium chicken broth
    1 Tbsp. + 1 tsp. hoisin sauce
    1 Tbsp. rice wine or dry sherry
    3 Tbsp. + 2 tsp. cornstarch
    1 tsp. granulated sugar
    1 tsp. white vinegar
    1 tsp. sesame oil
    3/4 tsp. Chinese 5-spice powder
    15 ounces skinless boneless chicken breast, cut into 1" cubes
    2 tsp. peanut oil
    4 cups broccoli florets
    1/2 medium red bell pepper, cut into 1/2" chunks
    5 small dried red chiles, seeded, or 1/4 tsp. crushed red pepper flakes
    4 1/2 cups cooked white rice (hot)

Directions

1. In small bowl, whisk together broth, hoisin suace, wine, 2 teaspoons of the cornstarch, the sugar, vinegar, sesame oil and 1/4 tsp. of the 5-spice powder; set aside.
2. In medium bowl, combine remaining 3 tablespoons cornstarch and 1/2 teaspoon 5-spice powder; add chicken and toss to coat. Remove coated chicken to plate, shaking off excess.
3. Place large nonstick skillet or wok over medium-high heat 30 seconds. Add 1 tsp. of the peanut oil; heat 30 seconds. Add chicken and cook, stirring constantly, until well browned on all sides, about 8 minutes. Add 2 Tbsp. water, stirring to scrape browned bits from bottom of pan, then transfer checken to plate. Wipe out skillet with paper towel.
4. Return skillet to heat; add remaining teaspoon peanut oil and heat 30 seconds. Add broccoli, bell pepper and chiles; cook, stirring constantly, until broccoli is bright green and nearly tender, about 5 minutes. Add browned chicken and the broth mixture; cook until chicken is warmed through and sauce is thickened, 3-4 mintes. Serve over hot rice.

Number of Servings: 6

Recipe submitted by SparkPeople user EATRITE1B.






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