Weight Watchers General Tso Tofu
- Number of Servings: 4
Ingredients
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.
Number of Servings: 4
Recipe submitted by SparkPeople user USEDTOBEWITTY.
3/4 cup canned reduced-sodium chicken broth2 tablespoons cornstarch2 tablespoons sugar2 tablespoons low sodium soy sauce1 tablespoon white wine vinegar1/2 teaspoon ground ginger2 teaspoons peanut oil2 medium scallions, chopped2 medium garlic cloves, minced1/2 teaspoon red pepper flakes, minced or 1 dried chili, minced1 lb uncooked boneless skinless chicken breasts, cut into 2-inch pieces2 cups cooked white rice, kept hot
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.
Number of Servings: 4
Recipe submitted by SparkPeople user USEDTOBEWITTY.
Nutritional Info Amount Per Serving
- Calories: 223.4
- Total Fat: 11.0 g
- Cholesterol: 0.5 mg
- Sodium: 762.9 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.2 g
- Protein: 15.7 g
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