General Tsao's Chicken

I found this recipe on the Weight Watchers website, and it is amazing! It's all the things General Tsao's Chicken usually is: spicy, sweet, and saucy. Everyone loved it and went back for seconds, so it is a good thing I had the foresight to triple the recipe. The only addition I made to the recipe was a sliced red bell pepper for some color and crunch. Served along side white rice and steamed broccoli, this was much yummier and healthier (only 4 WW Points per cup of chicken and sauce, if you're counting!) than takeout. Enjoy!

General Tsao's Chicken

3/4 cup canned chicken broth, reduced-sodium
1 1/2 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 (I used olive oil instead, and it was fine.)
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 boneless, skinless chicken breast, cut into 2-inch pieces
1 red bell pepper, cut into bite-sized pieces
white or brown rice and steamed broccoli

• 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 bell pepper) and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

• Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

• Serve chicken and sauce over rice (and steamed broccoli).