Simple General Tsao's Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chiken breast (1 inch cubes)1 large green bell pepper1 large sweet red pepper1 large onion1 8 oz. can La Choy sliced water chestnuts2 bags Success boil in bag brown rice1/2 cup House of Tsang General Tsao's sauce
First cut peppers and onion into 1 inch squares and also cut chicken breast into 1 inch squares. To save time I bought a bag of Tyson brand grilled chicken breasts already diced.
Heat 1 TBSP oil in pan or wok to med/med-high heat(whatever heat setting works best for pan frying chicken with your equipment).
Begin cooking by placing a large pot of water on to boil for the rice. Now back to our wok/pan, first we add the chicken, stir-fry until juices run clear. If you are using the precooked diced chicken we just need to heat it up and lightly brown. Remove chicken and set aside.
By now hopefully your water is boiling and you can add your two bags of rice. Set timer for 10 minutes.
Add another TBSP of oil to pan and add peppers, onions and water chestnuts. Cook until peppers are lightly softened and onion has started to brown.
Return chicken to pan with pepper mix. stir and cook for an additional few minutes to combine flavors.
Next add General Tsao sauce. 1/2 cup is simply a recommendation, you can add less to make this a healthier recipe. The sauce seems to expand once it is heated so a little goes a long way. Stir and thoroughly coat all contents with sauce, stir for a few minutes. Remove from heat.
Hopefully your timer has gone off now and you can remove and drain your rice. Spread a half bag of rice per plate(makes four servings). Spoon chicken mix equally between 4 plates.
Note: There are some recipes out there to make a lower sodium, lower calorie version of General Tsao's sauce. So this recipe can be made even healthier. My wife really likes the store bought version and has yet to allow me to try to make my own so I can not say wether it is as tasty or not. If someone has made it themselves I would appreciate feedback on how it went. THANK YOU!
Number of Servings: 4
Recipe submitted by SparkPeople user DOZER189.
Heat 1 TBSP oil in pan or wok to med/med-high heat(whatever heat setting works best for pan frying chicken with your equipment).
Begin cooking by placing a large pot of water on to boil for the rice. Now back to our wok/pan, first we add the chicken, stir-fry until juices run clear. If you are using the precooked diced chicken we just need to heat it up and lightly brown. Remove chicken and set aside.
By now hopefully your water is boiling and you can add your two bags of rice. Set timer for 10 minutes.
Add another TBSP of oil to pan and add peppers, onions and water chestnuts. Cook until peppers are lightly softened and onion has started to brown.
Return chicken to pan with pepper mix. stir and cook for an additional few minutes to combine flavors.
Next add General Tsao sauce. 1/2 cup is simply a recommendation, you can add less to make this a healthier recipe. The sauce seems to expand once it is heated so a little goes a long way. Stir and thoroughly coat all contents with sauce, stir for a few minutes. Remove from heat.
Hopefully your timer has gone off now and you can remove and drain your rice. Spread a half bag of rice per plate(makes four servings). Spoon chicken mix equally between 4 plates.
Note: There are some recipes out there to make a lower sodium, lower calorie version of General Tsao's sauce. So this recipe can be made even healthier. My wife really likes the store bought version and has yet to allow me to try to make my own so I can not say wether it is as tasty or not. If someone has made it themselves I would appreciate feedback on how it went. THANK YOU!
Number of Servings: 4
Recipe submitted by SparkPeople user DOZER189.
Nutritional Info Amount Per Serving
- Calories: 268.1
- Total Fat: 1.7 g
- Cholesterol: 10.4 mg
- Sodium: 305.9 mg
- Total Carbs: 59.6 g
- Dietary Fiber: 3.9 g
- Protein: 9.8 g
Member Reviews