This is a much lightened up version of General Tsao’s Chicken. It’s delicious and easy to make! Warning- it is spicy! If you want to cut down the heat you can use less of the red chili flakes or leave them out completely.
General Tsao’s Chicken
Ingredients:
3/4 cup chicken broth
1 1/2 T cornstarch (I used arrowroot powder)
2 T sugar (I used organic sucanat)
2 T low sodium soy sauce
1 T white wine vinegar
1/2 t ground ginger
2 t peanut oil (I used canola)
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 t red pepper flakes
1 pound uncooked boneless skinless chicken breasts, cut into 2 inch pieces
2 cups cooked brown rice
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
Heat oil in wok or large nonstick skillet over medium high heat. Add scallions, garlic, and pepper and cook 2 minutes. Add chicken and cook until browned, about 5 mins.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 mins.
Serve chicken over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
