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.