This is a light version of the popular Chinese take out dish, General Tso’s Chicken. It is cooked with very little fat or sugar, but it still tastes fantastic! Next time you are craving take out, give this dish a try!
- 1 1/2 lb Chicken Breast, cubed
- 2 Tbls Low Sodium Soy Sauce
- 2 Tbls Rice Vinegar
- 1 Tbls Brown Sugar
- 1/4 tsp Red Pepper Flakes
- 2 Garlic Cloves, minced
- 2 tsp Minced Ginger
- 1/4 Cup Chicken Broth or Water
- 1 Cup All Purpose flour
- 1 Tbls Canola Oil
- 2 Spring Onions, chopped
- In a medium bowl mix together Soy Sauce, Vinegar, Sugar, Red Pepper Flakes, Garlic, Ginger, Chicken Broth, and 1/2 of the Spring Onions. Set Aside
- Put flour into a large ziploc bag then add in the cubed chicken, shake around until each piece is coated.
- In a large frying pan add oil over medium high heat, remove chicken from the bag, shaking off the excess flour, then add to the skillet. Let chicken cook until it is golden on each side, then remove from the pan.
- Add the sauce to the pan, cook for about 30 sec, then add chicken back in. Toss chicken in sauce until sauce thickens and is completely heated and cooked through.
- Garnish chicken with remaining spring onions, serve with brown rice and steamed broccoli or sugar snap peas.
Nutrition Per Serving – Serving size: About 1 1/2 cups
364 calories; 19 g fat; 2 g fibre; 20 g carbohydrate; 25 g protein; 5 g sugar