General Tso’s Chicken

The hubby and I are trying very hard not to eat out, both because we are on a reduced income now that he’s retired and because we know it’s better for us. One of the things that I really miss is General Tso’s Chicken at the local Chinese buffet. The hubby and I don’t need a buffet. Maybe nobody over fifty does.

Anyway… I had this recipe from a congestive heart failure cookbook because, although the hubby doesn’t have CHF –thank God–he does have high blood pressure and is supposed to watch his sodium. I modified this recipe a little because I did NOT make the soy sauce substitute since we had the light soy sauce, and I baked the chicken 25 minutes at 350 instead of deep-frying it. I didn’t have green onion, so I put onion powder in the sauce. It took me forever, but the hubby, who doesn’t normally like spicy things, likes this. And it’s spicy enough for me, too.

GENERAL TSO’S CHICKEN

Sauce ingredients:

1/4 c. cornstarch

2 T. cold water

3/4 t. minced fresh ginger or 1/2 t. ground ginger

1/2 t. minced garlic

6 T. white sugar

1/4 c. soy sauce or substitute (recipe for substitute included at bottom)

1. c. prepared Wyler’s Sodium Free Chicken Bouillon

2 T white wine vinegar

2 T. sherry or white wine

Place the above ingredients in a jar and shake well to dissolve the cornstarch.

Meat Ingredients:

1 1/2 lbs. boneless chicken, cut into chunks

2 T. egg substitute or 2 egg whites

1/2 c. cornstarch

1 c. green onions, sliced

4 small dried hot peppers

 

Meat Directions:

Place chicken and egg in zipper bag and shake to coat chicken evenly. Add cornstarch and mix until chicken is evenly coated. The recipe says to deep fry the chicken at 350 until crispy, but like I said, I baked it. And I had a little trouble with distributing the half cup of cornstarch evenly. I almost think you could skip that step.

Directions:

Heat 1 T of oil in a skillet. Add onions and peppers. (I used red pepper flakes since that’s what I had.) Stir-fry about 30 seconds. Add sauce mixture from jar. Cook and stir until thickened. Add chicken and cook just long enough to heat through. Makes 4 servings.

Nutritional Information:

Per serving as directed by the recipe:

331 calories, 26 g. protein, 4 g. total fat, 1 g. saturated fat, 58 g. carbohydrates, 3 g. fiber 112 mg sodium, 433 mg. potassium, 98 mg. cholesterol

SOY SAUCE SUBSTITUTE

3/4 c. water

2 T. Wyler’s Sodium Free Beef Bouillon granules

2 t. red wine vinegar

1 t Grandma’s Molasses

1/8 t. ground ginger

3/4 c. water

dash of garlic powder

Directions:

In small saucepan, combine all the above ingredients and boil gently, uncovered, for about 5 minutes or until mixture is reduced to half a cup. Store in refrigerator. Stir before using. Makes 8 servings.

Nutritional Information:

Per serving:

10 calories, 0 g. protein, 0 g. total fat, 0 g. saturated fat, 0 g. mono fat, 0 g. poly fat, 2 g. carbohydrates, 0 g. fiber, 5 mg. sodium, 14 mg. potassium, O mg. cholesterol

 

 

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