General Tsao's Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 206.4
- Total Fat: 3.3 g
- Cholesterol: 68.9 mg
- Sodium: 664.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.5 g
- Protein: 28.7 g
View full nutritional breakdown of General Tsao's Chicken calories by ingredient
Introduction
A recipe that I found here on this site, but I wanted to get a total weight of the recipe to find out the weight of a serving size. A recipe that I found here on this site, but I wanted to get a total weight of the recipe to find out the weight of a serving size.Number of Servings: 6
Ingredients
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14.5 oz Can Chicken Stock or Vegetable Stock
4 tbs Cornstarch
3 tbs Sugar
4 tbs Soy Sauce
2 tbs Vinegar
1 tbs Ginger (powdered kind)
1 tbs Olive Oil
1 med Onion, diced
2 lbs Chicken Breast (skinless) Diced Into Bite Site Pieces
2 tbs Minced Garlic (the kind that comes in a jar)
1 tsp Red Pepper Flakes
Directions
Whisk together the following ingredients and set aside.
14.5 oz Can Chicken Stock or Vegetable Stock*
4 tbs Cornstarch
3 tbs Sugar
4 tbs Soy Sauce **
2 tbs Vinegar
1 tbs Ginger (powdered kind)
* I used swanson vegetable stock
** I used La Choy brand not the low sodium kind
In your wok or large fry pan heat over med-high heat and saute the following in
1 tbs Olive Oil
1 med Onion, diced
2 lbs Chicken Breast (skinless) Diced Into Bite Site Pieces
2 tbs Minced Garlic (the kind that comes in a jar)
1 tsp Red Pepper Flakes
Cook until meat is cooked through.
Add reserved sauce above in with the meat and simmer until the sauce thickens.
Serve over rice of choice with green beans on the side. These two ingredients are not figured as part of the nutritional information.
The meat and sauce weighs approximately 1466 grams (52 oz or 3 lb)
This makes Six 8 oz servings by weight with a little left over.
Serving Size: Makes 52 oz total for Six 8 oz servings by weight
Granted I'm no food critic, so anyways enjoy it if you want to, but what I hate the most is when recipes don't say serving sizes in terms of weight. So that's what I plan on doing for any recipes added. I've taken a recipe that I have found and
If you want to reduce the calories, simply reduce the serving size. But this serving size works for my husband and I. Keep in mind that the rice and vegetable isn't including in the nutritional information, so that needs to be added depending on your preference of serving size and actual product/recipe of those items.
Please don't rate or comment on this recipe unless you have actually made it.
Number of Servings: 6
Recipe submitted by SparkPeople user FAITHY-.
14.5 oz Can Chicken Stock or Vegetable Stock*
4 tbs Cornstarch
3 tbs Sugar
4 tbs Soy Sauce **
2 tbs Vinegar
1 tbs Ginger (powdered kind)
* I used swanson vegetable stock
** I used La Choy brand not the low sodium kind
In your wok or large fry pan heat over med-high heat and saute the following in
1 tbs Olive Oil
1 med Onion, diced
2 lbs Chicken Breast (skinless) Diced Into Bite Site Pieces
2 tbs Minced Garlic (the kind that comes in a jar)
1 tsp Red Pepper Flakes
Cook until meat is cooked through.
Add reserved sauce above in with the meat and simmer until the sauce thickens.
Serve over rice of choice with green beans on the side. These two ingredients are not figured as part of the nutritional information.
The meat and sauce weighs approximately 1466 grams (52 oz or 3 lb)
This makes Six 8 oz servings by weight with a little left over.
Serving Size: Makes 52 oz total for Six 8 oz servings by weight
Granted I'm no food critic, so anyways enjoy it if you want to, but what I hate the most is when recipes don't say serving sizes in terms of weight. So that's what I plan on doing for any recipes added. I've taken a recipe that I have found and
If you want to reduce the calories, simply reduce the serving size. But this serving size works for my husband and I. Keep in mind that the rice and vegetable isn't including in the nutritional information, so that needs to be added depending on your preference of serving size and actual product/recipe of those items.
Please don't rate or comment on this recipe unless you have actually made it.
Number of Servings: 6
Recipe submitted by SparkPeople user FAITHY-.
Member Ratings For This Recipe
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