Healthier version of General Tso's Chicken –
- 3/4 Cup Chicken Broth, canned
- 2 Tbsp Splenda- 3 Tbsp Soy Sauce
- 1 Tbsp White Wine Vinegar
- One two inch knot fresh ginger, peeled and grated
- 2 Tbsp Cornstarch
- 1 bag Success brown rice
- Pam (you may substitute vegetable oil)
- 4 Scallions, chopped
- 4 Garlic cloves, minced
- 2 tsp red pepper flakes
- 3 boneless, skinless chicken breasts (uncooked) cut into small pieces
1. Whisk together broth, Splenda, soy sauce, vinegar and ginger. Set aside. Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.)
2. Start microwaving the Success brown rice. It takes ten minutes to cook in the microwave and you can drain it and keep it warm if you're not done with the chicken by the time it's done.
3. Spray a wok or non-stick skillet liberally with Pam. Add scallions, garlic and red pepper flakes. Cook for 2-3 minutes. Spray with additional Pam as needed.
4. Add chicken and brown. Use more Pam if necessary to assist with the browning. Cook about 5-8 minutes. The chicken should be almost done before you add the sauce.
5. Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry. Add to your chicken in the pan and heat until boiling, then reduce to a simmer. The boiling of the sauce will cause the cornstarch to thicken. Soon it will be as thick as the General Tso's sauce you're used to!
6. Serve chicken and sauce over rice.