October 6, 2008

Wok and Roll! General Tsao's Chicken

Who was General Tsao? Why did he love chicken so much? I'm not sure, but I do love this dish - all crispy and tangy with delicious chicken inside. There is a great Kosher Chinese restaurant near my job and I used to order it everytime I went. Until....Weight Watchers. Did this mean I had to give up my (and Alex's) favoritest dish? NOPE!!!!!
I was so excited to try this recipe and it did not disappoint. It was really easy and quick, as well. It took me about 25 minutes from start to finish, not including the 10 extra minutes I spent waiting for the rice to finish in the cooker. The chicken is still tender, and the sauce is tangy/sweet, with a slow heat that made my tongue tingle. It sounds dirty, but it's not...just yummy.
It's only 6 points per serving, too! Thanks General Tsao! I love you, man.

3/4 cup canned chicken broth
1.5 TBS cornstarch
2 TBS sugar
2 TBS light soy sauce
1 TBS white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil (I used vegetable)
2 scallions, chopped
2 medium garlic cloves, chopped
1/2 tsp red pepper flakes (I used 1 whole tsp b/c Alex likes it spicy!)
1 lb boneless, skinless chicken breasts, uncooked, and cut into 2-inch cubes (I'm sure you could use dark meat if you wanted)
2 cups cooked rice

In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.
Using a wok or medium sized skillet, heat oil over medium-high heat. Add in scallions, garlic, and pepper flakes, cooking for about 2 minutes.
Add chicken, toss to coat with oil, and cook until browned on all sides, about 5 minutes.
Mix up the sauce again (it will have settled) and then pour it over the chicken. Simmer and allow to thicken while the chicken finishes cooking, about 3 minutes.
Serve sauce and chicken over the rice. Serving size is 1/2 cup rice and 1 cup chicken/sauce (6 delicious points)