General Tso Chicken
- Number of Servings: 4
Ingredients
1 tbsp red wine vinegar 2 tbsp Splenda 16 oz boneless skinless chicken breast 1 1/2 tbsp cornstarch 1 tbsp extra virgin olive oil 2 cups cooked brown rice 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, minced 2 medium scallions, sliced 2 tbsps low sodium soy sauce
1. In a medium bowl, whisk together broth, cornstarch, sweetener (like Splenda), soy sauce, vinegar and ginger; set aside.
2. 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.
3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3-5 minutes.
4. After sauce has slightly thickened, add the broccoli florets. Remove from heat.
5. Serve chicken and sauce over rice.
Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user KYBO_RYAN.
2. 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.
3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3-5 minutes.
4. After sauce has slightly thickened, add the broccoli florets. Remove from heat.
5. Serve chicken and sauce over rice.
Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user KYBO_RYAN.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 6.0 g
- Cholesterol: 65.7 mg
- Sodium: 550.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 4.1 g
- Protein: 31.6 g
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