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    general tsao's chicken

    Source of Recipe

    ww boards

    Recipe Introduction

    Was | 15 POINTS
    Now | 6 POINTS
    Servings | 4
    Preparation Time | 20 min
    Cooking Time | 10 min
    Level of Difficulty | Moderate

    main meals | You can enjoy this Asian classic once again by sautéing – instead of deep-frying – it. Serve it over rice to sop up every drop of the sauce.

    List of Ingredients

    3/4 cup canned chicken broth, reduced-sodium
    2 Tbsp cornstarch
    2 Tbsp sugar
    2 Tbsp low-sodium soy sauce
    1 Tbsp white wine vinegar
    1/2 tsp ground ginger
    2 tsp peanut oil
    2 medium scallion(s), chopped
    2 medium garlic clove(s), minced
    1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
    1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
    2 cup 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. Add chicken and cook until browned all 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 of rice per serving.
    Chef's Tips
    We renovated General Tsao's Chicken by:
    • Cooking the chicken in a small amount of oil, instead of deep-frying it.
    • Eliminating the egg that would have been used in batter-fried chicken.
    • Using reduced-sodium chicken broth and soy sauce




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