Becky's General Tso's Chicken Over Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 318.8
- Total Fat: 5.8 g
- Cholesterol: 58.4 mg
- Sodium: 936.0 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.6 g
- Protein: 28.4 g
View full nutritional breakdown of Becky's General Tso's Chicken Over Rice calories by ingredient
Introduction
This is my favorite "go to" recipe! I got it when I was going to Weight Watchers, then I fine-tuned it to how I like it. Now it tastes just like you'd get in a restaurant! Be sure to measure the rice and chicken because it's tempting to "overdo it"! This is my favorite "go to" recipe! I got it when I was going to Weight Watchers, then I fine-tuned it to how I like it. Now it tastes just like you'd get in a restaurant! Be sure to measure the rice and chicken because it's tempting to "overdo it"!Number of Servings: 4
Ingredients
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3/4 cup canned reduced-sodium chicken broth
2 tablespoon cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoon peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes, minced or 1 chili, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
2 cups cooked brown rice, kept hot
Directions
Makes 4 servings, Makes about 1 cup of chicken and sauce over 1/2 cup of rice per serving.
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes. Add chicken and cook until browned all over - 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce over 1/2 cup of rice per serving. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTEJANO.
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes. Add chicken and cook until browned all over - 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce over 1/2 cup of rice per serving. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTEJANO.
Member Ratings For This Recipe
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