General Tsao's Chicken

I got this recipe from the WW boards. You could use chicken breasts instead of thighs. I thought it was pretty good. It makes a great sauce. I just don't care for ginger much.


General Tsao’s Chicken

3/4 c. fat free chicken broth
1/2 tsp ground ginger
1 dash garlic powder
1/2 tsp red pepper flakes
1 1/2 TB cornstarch
2 medium scallions, chopped
2 TB Splenda
2 tsp olive oil
2 TB low-sodium soy sauce
1 TB rice vinegar
1 lb boneless, skinless chicken thighs

In a medium bowl, whisk together broth, garlic powder, cornstarch, Splenda, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, and 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.
Yield: 4 servings. Per serving= 165 Calories; 8g Fat (41.4% calories from fat); 22g Protein; 5g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

"...I pray that you...may be filled to the measure of all the fullness of God." -Ephesians 3:17, 19 NIV