Friday, May 17, 2013

General Tso's Chicken - Weight Watchers

I've always been a larger framed gal and I've always had to watch what I eat. I know there's many out there that think I cook and I don't pay attention to the calories and what not, but that's far from the truth. I have always said eat in moderation no matter what it is. But, this recipe I bring you today is one from Weight Watchers; although it don't taste like it. Believe it or not this is one of my kids favorites.

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

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 1 cup of chicken and sauce and 1/2 cup of rice per serving = 4 points.

Happy cooking!

~ Farm Girl

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  1. you are invited to follow my blog

    1. I will check out your blog. Thanks for visiting mine.

  2. Ok, I found and have used a recipe for shelf stable butter. This is the first time using it but have seen many other canners use this process, it is simply melting, simmering the butter then pouring in hot jars, and shaking several times during the cooling process. Have you heard of or used this process? So far the butter is great but we only made the first batch about a month ago. Any thoughts?

    1. I've seen several different methods of canning butter. One of which was in the oven. I haven't personally canned butter. The idea sounds brilliant but I don't know if I would try it. On this one I have to say its a personal choice. If you like it and it works for you, then go ahead and do it. I'll look and see if I can find the article I read about canning butter and post it.

    2. Okay, so I wanted to do some more checking. Here's a website with the oven directions that I know of. Sounds very similar to what you have done. Now, to cover my butt, so I dont have to take the heat on is it right or wrong. I'm going to post info from (

      Should I use directions for canning butter at home that I see on the Internet?
      Indeed, there are some directions for 'canning' butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars. Some directions say to put the jars in the refrigerator as they re-harden, but to keep shaking them at regular intervals to keep the separating butter better mixed as it hardens. This is merely storing butter in canning jars, not ‘canning’. True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf.

      Additionally, when you consider the economics of the process (energy costs involved with heating, cost of jars and lids, etc.), even if the butter is bought on sale, it may not be economically viable to prepare butter to store for years in this manner. Good quality butter is readily available at all times, if butter is needed for fresh use. If the concern is about emergency food supplies, there are dry forms of butter that can be purchased and stored, oils that can be used in an emergency, or commercially canned butter in tins (although we have only seen this for sale from other countries). Melted and re-hardened butter may not function the same as original butter in many types of baking anyway.

      So I say, if you choose to do this that's solely your choice. I've heard many say it works and they have not had any issues.

      I'm wondering if it could be processed in a WB canner to make it safer. Then start the cooling process. Food for thought....

  3. Made this tonight, and it was delicious! I told my husband I was making homemade General Tsos, and when he walked in the kitchen, he gasped and said, "Wow! You actually cut up your own chicken?! That is homemade!' LOL I guess he doesn't realize what home cooking entails :-) Thank you so much for a point friendly recipe we will be sure to have again and again!

    1. I'm glad that I could pass on a recipe that others enjoy. Shaking head and grinning about your hubby. Thank for commenting.