General Tso’s Chicken–Weight-Watcher’s Style




I’ve always judged a Chinese restaurant by   two things:  its Hot-Sour soup and its General Tso Chicken.  These are, to me to two critical dishes a restaurant has to get right–to my taste buds–to get me to come back.  Tough standards, but it’s my money after all, and if I don’t like those two dishes, I won’t go back.  Replicating these dishes at home are extremely difficult, but not impossible.  Replicating either one for a family on Weight Watchers is nigh on impossible.  However, I stumbled on this recipe on one of the Weight-Watchers sites, and tried it tonight for the women.  Success!  My calculator (okay, okay, it’s hers) tells me that the way I am making this dish, it clocks in at a fabulous 6 points on the Points-plus scale they use there.  I’ve made some alterations to the recipe to lower the point value, and the dish is perfectly acceptable to me for a short-notice meal made from on-hand ingredients.  It’s not an authentic recipe that would please General Tso, but my family gobbled it all up, and I will make it

again.  Only a half hour start to finish, and pretty darn good.  Try this at home.

If you want to make it just a bit more authentic and a point or two higher in WW value, , use boneless, skinless chicken thighs instead of breasts, and regular brown sugar instead of Splenda brand.   Otherwise, its a pretty good home-made chinese supper.


3/4 cup  chicken broth
2 Tbsp all-purpose flour

1 1/2 Tbsp Splenda brown sugar

2 Tbsp low-sodium soy sauce
2 Tbsp rice wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
3 medium scallions, including white parts, chopped
2 cloves garlic, minced
2-3 red chili peppers or 1/2 tsp crushed red pepper flakes
1 pound boneless, skinkess chicken breasts cut into bite-sized pieces

2 cups broccoli florets

1 cup cooked white rice rice


  • In a medium bowl, whisk together broth, flour, sugar, soy sauce, vinegar and ginger; set aside.
  • Heat oil in a wok or large skillet over high heat. Add chili peppers or red pepper flakes and stir fry them until they turn black but not burned, 30 – 45 seconds.  Add scallions and garlic; cook, stirring frequently, about a minute. Add chicken; sauté until browned all over, about 5 minutes.
  • Remove the chicken to a bowl.  Add 1/4 cup water and the broccoli florets to the wok, cover and steam three minutes.   Place the chicken back in the wok.
  • Reduce the heat to medium high, add the reserved sauce to the wok and cook until sauce thickens and chicken is cooked through, about 3 minutes.
  • Serve chicken, broccoli, and sauce over rice. Yields about 1 cup chicken with sauce and 1/4 cup rice per serving.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 9, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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