Amongst many other strange loves, I have an affinity for chinese food. However, when trying to live a healthy lifestyle, chinese food isn't typically on the menu. So, whenever I am craving chinese food--which is quite often--this is the dish I run to.
General Tso's Chicken (Adapted from Weight Watchers website) - serves 4-6
1 1/3 c chicken broth, reduced-sodium
3 TBS cornstarch (*60 calories, 0 g fat, 0 g fiber)
2 TBS plus 1 tsp Splenda or Sugar(*) go easy if you use real sugar...
3 TBS low-sodium soy sauce
3/4 tsp ground ginger
1 1/2 TBS white wine vinegar
1 medium onion
1 green bell pepper
2 medium garlic cloves, minced
3/4 tsp red pepper flakes, or 1 dried chili pepper, minced
1.5 lb uncooked boneless, skinless chicken thighs, cut into pieces (You can use chicken breast which is completely fine, but chicken thighs are cheaper... hence I use those)
2 c cooked brown rice, kept hot (*I like to use pearled barley instead)
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 onions, bell pepper, garlic and red pepper flakes, cook 2 minutes. Add chicken and cook until browned all over, about 5-7 minutes.
Add reserved sauce and simmer and stir until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over barley/rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice/barley per serving.
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