General Tsos Chicken Weight Watchers Food

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WEIGHT WATCHERS GENERAL TSO'S CHICKEN



Weight Watchers General Tso's Chicken image

Make and share this Weight Watchers General Tso's Chicken recipe from Food.com.

Provided by xpnsve

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes or 1 dried chili, minced
1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
2 cups cooked white rice, kept hot

Steps:

  • 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 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.

GENERAL TSO'S CHICKEN



General Tso's Chicken image

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

Provided by Mamas Kitchen Hope

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

Steps:

  • Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
  • Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
  • Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
  • In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
  • Add green onions and hot peppers and stir fry about 30 seconds.
  • Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
  • Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
  • Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
  • Oh it's great served over rice!

BEST GENERAL TSO'S CHICKEN FROM SERIOUS EATS



Best General Tso's Chicken from Serious Eats image

Entered for safe-keeping. Not candy-coated, this General Tso's Chicken from J. Kenji López-Alt, Chief Creative Officer of Serious Eats, has vinegary kick to balance the sugar. It gets a crisp crust from the vodka in the chicken coating. Adding some of the marinade to the coating gives extra crunch. For more information, see http://www.seriouseats.com/2014/04/the-food-lab-bringing-home-general-tsos-chick.html

Provided by KateL

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 26

1 egg white
2 tablespoons soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons vodka (80 proof)
1/4 teaspoon baking soda
3 tablespoons cornstarch
1 lb boneless skinless chicken thighs
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 tablespoons soy sauce
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 tablespoons chinese rice vinegar or 2 tablespoons distilled white vinegar
3 tablespoons low sodium chicken broth
4 tablespoons sugar
1 teaspoon roasted sesame seed oil
1 tablespoon cornstarch
2 teaspoons vegetable oil or 2 teaspoons canola oil
2 teaspoons garlic, minced or 2 medium garlic cloves
2 teaspoons fresh ginger, minced (about 1-inch piece)
2 teaspoons scallions, minced (white part only) or 1 scallion
8 small dried arbol chiles or 1/4 teaspoon crushed red pepper flakes
6 -8 scallions (white parts only, cut into 1-inch lengths)
1 1/2 quarts vegetable oil or 1 1/2 quarts canola oil, for deep frying
2 -3 cups cooked white rice, for serving

Steps:

  • MARINADE.
  • In a large bowl, beat egg whites until broken down and lightly foamy.
  • Add soy sauce, wine, and vodka. Whisk to combine. Set aside half of marinade in a small bowl.
  • To large bowl, add baking soda and cornstarch and whisk to combine. Add chicken and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
  • DRY COAT.
  • In a second large bowl, mix flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk until homogenous. Add reserved marinade from Step 3. Whisk until mixture has coarse, mealy clumps. Set aside. (I would put this in a large plastic bag.).
  • SAUCE.
  • In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch. Stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
  • In a large skillet, combine oil, garlic, ginger, minced scallions and red chilies. Place over medium heat (that's right, don't preheat skillet!).
  • Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
  • Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch on the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute.
  • Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
  • TO FINISH.
  • Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
  • One piece at a time, remove chicken from marinade and place in dry coat mixture and toss to coat and press dry mixture onto chicken to help it adhere. When all chicken is in dry coat mixture, make sure every piece is well-coated.
  • Lift chicken 1 piece at a time, shake off excess coating, and carefully LOWER into hot oil (DO NOT DROP IT!). Once all chicken has been added, cook, agitating with long chopsticks or a metal spider, and adjust flame to maintain temperature of 325-375°F, until chicken is cooked through and very crispy, about 4 minutes.
  • Transfer cooked chicken to a paper towel-lined bowl to drain.
  • Add chicken to empty skillet (the one you didn't wipe out in Step 12) and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
  • Serve immediately with white rice. (You may prefer to have more than 1/2 cup rice per serving.).

Nutrition Facts : Calories 3393.7, Fat 332.4, SaturatedFat 56.5, Cholesterol 94.4, Sodium 1793.3, Carbohydrate 77, Fiber 1.8, Sugar 13.7, Protein 30.3

GENERAL TSO'S CHICKEN II



General Tso's Chicken II image

Make and share this General Tso's Chicken II recipe from Food.com.

Provided by Tonkcats

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup water or 1/3 cup chicken stock, mixed with
2 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons sesame oil
2 cloves large garlic, minced
2 teaspoons fresh ginger, minced
2 eggs, beaten
4 whole boneless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 cup oil (I use less in nonstick skillet)
5 dried hot red chilies
1/2 lb snow peas, steamed 1 minute

Steps:

  • Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.
  • Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.
  • Pour off all but 2 teaspoons oil from pan.
  • Add chilies and toss for a few seconds.
  • Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.
  • If reheat ing, cut down on cooking time. Serves 6 to 8.

Nutrition Facts : Calories 576.7, Fat 39.3, SaturatedFat 8.2, Cholesterol 185.7, Sodium 1041.4, Carbohydrate 8, Fiber 1.3, Sugar 2.1, Protein 45.3

GENERAL TSO'S CHICKEN-WEIGHT WATCHERS



General Tso's Chicken-Weight Watchers image

Weight Watchers PointsPlus™ Value: 7 I changed the peanut oil to sesame oil and added broccoli.

Provided by Harried Mom

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup canned chicken broth, reduced-sodium
1 1/2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons sesame oil
2 medium green onions, chopped
1 cup broccoli, in small pieces
red pepper flakes or 1 dried chili, minced
1 lb chicken breast, boneless, skinless cut into 2-inch pieces
2 cups cooked white rice, kept hot

Steps:

  • 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 red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
  • Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  • Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.

GENERAL TSO'S CHICKEN



General Tso's chicken image

A favourite dish in Chinese restaurants, try making your own General Tso's chicken. It looks complicated but get all the components ready and it's quite easy

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 40m

Yield Serves 4 along with other dishes

Number Of Ingredients 21

1 egg white
½ tbsp potato flour
2 tbsp dark soy sauce
2 tbsp Shaohsing wine or medium sherry
500g boneless chicken thighs , cut into 4cm pieces
50g cornflour
50g plain flour
1 tbsp tomato purée
2 tsp potato flour
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp Chinese rice vinegar
1 tbsp caster sugar
2 tbsp Shaohsing wine or medium sherry
6 Sichuan long dried chillies (if you can't get hold of these, 1 tsp chilli flakes works well)
1 tbsp groundnut oil
1 inch piece of ginger , peeled and very finely chopped
2 cloves garlic , finely chopped
1l groundnut oil
3 spring onions , finely chopped
3 tsp toasted sesame seeds

Steps:

  • For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it.
  • For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds.
  • Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they're aromatic and beginning to soften, but not brown.
  • Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray.
  • Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they're crisp and golden - agitating the pieces to make sure they don't stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken.
  • Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn't give you huge servings so it's best to offer another dish with it, as well as boiled rice.

Nutrition Facts : Calories 430 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 3.1 milligram of sodium

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