Another WW recipe, that I pulled off the message boards.
Chad thought it didn’t have enough flavor, but I totally did. It called for scallions. and I didn’t have any, so I used minced dry onions. I also added peanuts. Without the rice it is 4 points
General Tso’s chicken
3/4 c chicken broth, reduced-sodium
2 TBS cornstarch (60 calories, 0 g fat, 0 g fiber)
2 TBS Splenda
2 TBS low-sodium soy sauce
1/2 tsp ground ginger
1 TBS white wine vinegar
2 medium scallions, chopped (I substituted 1 tsp minced dry onions)
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 lb uncooked boneless, skinless chicken breast, cut into 2-inch pieces
1/4 cup peanuts
2 c cooked brown rice, kept hot
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
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.
Add peanuts and reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.