1 (14 1/2-oz.) can low-sodium fat-free chicken broth
4 tablespoons cornstarch, divided
2 tablespoons brown sugar
1 to 2 Tbsp. hot chili sauce
1 1/2 tablespoons rice wine or white vinegar
2 cups broccoli florets
2 teaspoons lite sodium soy sauce
3 tablespoons PROMISE Buttery Spread
How to Make It
Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken.
Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.
Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.
Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.
Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.
Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.
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This isn't the General Tso's Chicken from my local Chinese restaurant, but it was very good nonetheless. I used stir-fry vegetables instead of broccoli. My family of picky eaters enjoyed this very much. A keeper!
Tasty, I'm just not sure about the chili sauce. Not the flavor I usually expect with a Chinese food dish. Unless there's some type of Chinese chili sauce that I was supposed to have used. I served it over rice.
Very delicious. I used regular butter instead of spread. The chicken was very tender and juicy, and had a rich flavor. The sauce was also great. I'm going to use this method of sauteing chicken with other chinese sauces as well. Highly recommended!
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