Wednesday, December 22, 2010

Skinny General Tso's Chicken

From Self's November 2008 feature of Eat Healthy All Week, here is a slimmed down version of General Tso's Chicken.

Skinny General Tso's Chicken

Serves 1


  • 1 boneless, skinless chicken breast (about 6 oz), thinly sliced on the diagonal
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons cornstarch, divided
  • 1/2 cup low-sodium nonfat chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon red pepper flakes
  • Vegetable oil cooking spray
  • 1 teaspoon toasted sesame oil
  • 1/4 cup thinly sliced onion
  • 1 cup chopped romaine
  • 1 small carrot, chopped
  • 3 cherry tomatoes, halved
  • 1 tablespoon Carrot-Ginger Dressing
  • 1/4 cup cooked brown rice (left over from Tuesday's dinner)


  1. Mix chicken, garlic, ginger, vinegar and 1 tsp cornstarch in a bowl. Cover and refrigerate about 20 minutes. Whisk broth, soy sauce, sugar, pepper flakes and remaining 1 tsp cornstarch in a bowl until smooth. Coat a small skillet with cooking spray. Add oil and heat skillet over medium-high heat. Cook onion until it browns lightly, 2 to 3 minutes. Slowly add chicken and cook, stirring occasionally, until chicken browns, 4 to 5 minutes. Add broth mixture and bring to a boil. Cook, stirring constantly, until sauce thickens, about 1 minute. Remove from heat. Toss romaine, carrot and tomatoes for a side salad; sprinkle with dressing. Microwave rice 20 to 30 seconds. Serve chicken with salad and rice.