Recipe

Easy General Tsos Chicken Recipe

	Lincolntoot / All my dishes 1 year, 2 months ago We love General Tso's Chicken but I cannot order it out because I have a wheat allergy. This is an easy, delicious recipe that tastes just like takeout that I remember. Prep:15m Cook:35m Servings:2	Lincolntoot
	easy general tsos chicken

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Fans

mark555

marky90

m2googee

lura

midgelet

Ingredients

2 tablespoons Splenda sugar substitute

1 tablespoon white wine vinegar

3/4 up chicken broth, canned

2 tablespoons Splenda sugar substitute (or regular sugar)

3 tablespoons soy sauce LaChoy is wheat free

1 tablespoon white wine vinegar

2 teaspoons grated fresh ginger

2 tablespoons cornstarch

Pam cooking spray (you may substitute vegetable oil)

4 scallions, chopped

4 garlic cloves, minced

2 teaspoons red pepper flakes

2 medium boneless skinless chicken breasts (uncooked)

rice

Directions

Whisk together broth, Splenda (or sugar), soy sauce, vinegar and ginger.

Set aside.

Wait until just before pouring over the meal to add in the cornstarch. (Otherwise it gets gloopy and slugdy.).

Spray a wok or non-stick skillet liberally with Pam (or drizzle in some vegetable oil to coat the bottom).

Add scallions, garlic and red pepper flakes.

Cook for 2-3 minutes.

Add chicken and brown.

Use more spray (or oil) if necessary to assist with the browning. Cook about 5-8 minutes.

The chicken should be almost done before you add the sauce.

Add cornstarch to your sauce bowl (put together in step one) and whisk to create a slurry.

Add to your chicken in the pan and heat until boiling, then reduce to a simmer.

The boiling of the sauce will cause the cornstarch to thicken.

Serve over rice.

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Comments

borinda 1 year, 2 months ago said:
Really smart. I love that your recipe gives the options of familiar ingredients like sugar or substitues for those with allergies like yours. I love General Tso's chicken but have been avoiding Chinese restaurant food because it tends to be more oily than I want to eat. Your recipe sounds delicious and not greasy. Hooray, I am bookmarking this one.

mark555 1 year, 2 months ago said:
I keep trying to type this but our Golden Retriever and German Sheppard are vying for my attention. Great recipe, there I got it out. I love Chinese food but can do with out all of the fats and oils. This is the type of Chinese recipe that I am on the look out for. Thank you!

lincolntoot 1 year, 2 months ago said:

desertgal 1 year, 2 months ago said:
Great post thanks for sharing!

m2googee 1 year, 2 months ago said:
Looks wonderful; can't wait to try~!

lura 1 year, 2 months ago said:
Thanks for the great post. I have saved it to try at another time. I love General Tsos' but it is usually too oily. Your substitutions make it a much healthier option. :) :)

midgelet 1 year, 2 months ago said:
A great post and recipe indeed!

marky90 1 year, 2 months ago said:
Wonderful........Healthy and fabulous..Marky

mark555 1 year, 1 month ago said:
I know I am a fan and I commented once but in the mean time I have fixed this dish. If I could I would double the 5 and you would see to pictures of Elmer on the fan list. That being said, I had help and was in a hurry so things went a little astray. Did you know that if you substitute TBS for tsp on the red pepper flakes and you cook it at a high heat that it produces a noxious smoke? It was so hot the responding firefighters could not eat it. Have you ever seen a pixie fly around the room looking like a fire breathing dragon? That is what Lura looked like after a few bites. I found it very tasty and I think once I get the scorch marks in the table sanded down and it re-varnished you won't be able to tell where I spilled on it. The emergency room nurse was very impressed with the blisters on the inside of my mouth, I admit I could not stop eating it. I am going to have the left over for lunch today. Next time and there will be a next time I will use tsp and pay more attention.

modelsmom 1 year ago said:
Ohmygosh, my husband is going to LOVE you for this! Bookmarking and printing right now! Thanks for this - I can't wait to try it. And it's easy, my favorite!

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