Recipes Under 400

General Tso’s Chicken

This one’s a whole meal. I’d add broccoli, edamame, or snow peas though!

• 3/4 cup canned reduced-sodium chicken broth
• 2  tablespoons cornstarch
• 2  tablespoons sugar
• 2  tablespoons low sodium soy sauce
•  1  tablespoon white wine vinegar
•  1/2 teaspoon ground ginger
•  2  teaspoons peanut oil
• 2  medium scallions, chopped
•  2  medium garlic cloves, minced
• 1/2 teaspoon red pepper flakes or 1  dried chili, minced
•  1  lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
• 2  cups cooked white rice, kept hot

1.  In a medium bowl, whisk together broth, cornstarch, sugar, 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.
3.  Add chicken and cook until browned all over, about 5 minutes.
4. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
5. Serve chicken and sauce over rice.

Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings, 323 Calories each