General Tso's Chicken


Course: main meals
PointsPlus™ Value: 6
Servings: 4

Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Moderate

You can enjoy this Asian classic by sautéing the chicken instead of frying it. The flavor's still there — just not all the fat.

Ingredients
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 medium scallion(s), chopped
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
3/4 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
1 cup(s) Minute Instant, whole grain brown rice
2 Tbsp Maple Mountain Maple Mountain Syrup
2 tsp olive oil
Instructions

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 red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.