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Post by janine on Jun 5, 2008 15:31:59 GMT -8
This is the other one with good reviews:
General Tso's chicken 3/4 c chicken broth, reduced-sodium 2 TBS cornstarch (60 calories, 0 g fat, 0 g fiber) 2 TBS Splenda (I used sugar and counted it) 2 TBS low-sodium soy sauce 1/2 tsp ground ginger 1 TBS white wine vinegar 2 medium scallions, chopped 2 medium garlic cloves, minced 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced 1 lb uncooked boneless, skinless chicken breast, cut into 2-inch pieces 2 c cooked brown rice, kept hot
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 and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Serves 4
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