Lightened Up General Tso Chicken

General Tso Chicken is one of my favorites.  But with all that breading and deep frying...it can a Points Plus disaster.  This chicken comes out tender and juicy and the sauce is sticky, sweet, and spicy.  This recipe is simple enough to make on a busy weeknight...perfect for a party of two! 


Servings: 2
Points Plus: 7
Works with SFT: No

Ingredients:

For the chicken:

• 10oz boneless, skinless chicken breast, cubed
• 1/8 tsp each - salt and pepper
• 1/2 cup Egg Beaters or 3 egg whites (beaten)
• 1/4 cup whole wheat flour

For the sauce:

• 1/4 cup chicken stock
• 1 T cornstarch
• 2 T rice wine vinegar
• 1 T ketchup
• 1 T soy sauce
• 2 tsp Hoisin sauce
• 2 tsp Sriracha (or hot chile sauce) you can add more to taste
• 2 T sugar free syrup
• 1/2 tsp sesame oil
• 1/2 tsp garlic, minced finely
• 1/2 tsp red pepper flake
• 2 T scallions

Directions:


Heat oven to 375.


In a large bowl, season chicken with salt and pepper.  Cover with egg and toss to coat.
Put flour in a shallow dish.  Lightly coat each chicken cube with flour. 
Bake 10 minutes.


In a medium size bowl, combine vinegar, ketchup, soy sauce, Hoisin sauce, Sriracha, syrup, sesame oil, minced garlic, and red pepper flake.  Whisk until blended thoroughly.


In a large nonstick skillet over medium heat, combine stock and cornstarch and whisk until just smooth...don't overcook or it will become very gummy.  Add sauce mixture from bowl and continue whisking until blended and smooth, about 2-3 minutes.  Taste and add more heat at this point if desired.  Remove chicken from oven and mix into sauce.  Toss lightly to coat all of the chicken with sauce.


Top with scallions and sesame seeds, if desired.


Divide into 2 equal servings.  Serve with brown rice (add 3Points Plus per serving for 1/2 cup) and broccoli for a complete and delicious meal.  As good as takeout...and just as fast!