Recipe from SparkPeople Spark Recipes
submitted by user VBMOM2010
I made this using garlic powder instead of the fresh garlic, and a little less of the ground pepper. I also omitted the olive oil and just cooked the chicken in a pan coated with cooking spray.
RENOVATED GENERAL TSAO'S CHICKEN
1 tsp ground ginger
1 tsp red pepper flakes
4 tsp olive oil
2 cloves garlic, minced
4 TBSP soy sauce, low sodium
3TBSP Splenda (or sugar)
3 TBSP cornstarch
1 pound boneless, skinless chicken, cut into bite size cubes
1 1/2 cup chicken broth, low sodium
2 TBSP vinegar
2 scallions or green onions, sliced
2 cups rice (kept hot) -rice not included in calorie counts
1. In a medium bowl, whisk together broth, cornstarch, Splenda, soy sauce, vinegar and ginger; set aside.
2. 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 over, about 5 minutes.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup rice per serving.---Rice not included in calorie counts!
per serving:
Calories 186.8
total fat 5.1 g
sodium 858.5 mg
carbs 9.5 g
fiber 0.6 g
protein 25 g
submitted by user VBMOM2010
I made this using garlic powder instead of the fresh garlic, and a little less of the ground pepper. I also omitted the olive oil and just cooked the chicken in a pan coated with cooking spray.
RENOVATED GENERAL TSAO'S CHICKEN
1 tsp ground ginger
1 tsp red pepper flakes
4 tsp olive oil
2 cloves garlic, minced
4 TBSP soy sauce, low sodium
3TBSP Splenda (or sugar)
3 TBSP cornstarch
1 pound boneless, skinless chicken, cut into bite size cubes
1 1/2 cup chicken broth, low sodium
2 TBSP vinegar
2 scallions or green onions, sliced
2 cups rice (kept hot) -rice not included in calorie counts
1. In a medium bowl, whisk together broth, cornstarch, Splenda, soy sauce, vinegar and ginger; set aside.
2. 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 over, about 5 minutes.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup rice per serving.---Rice not included in calorie counts!
per serving:
Calories 186.8
total fat 5.1 g
sodium 858.5 mg
carbs 9.5 g
fiber 0.6 g
protein 25 g
