General Tso’s ‘Skinny Chicken’

• Gluten free

• Meat

  • 1 lb Chicken thighs, skinless boneless

• Produce

  • 1 Broccoli, cooked
  • 2 Garlic cloves, large
  • 2 tbsp Ginger, fresh
  • 4 Scallions

• Refrigerated

  • 1 Egg white, large

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 tsp Chinese chile-garlic sauce
  • 5/16 cup Soy sauce
  • 3 tbsp Splenda

• Baking & Spices

  • 3 tbsp Cornstarch

• Oils & Vinegars

  • 1 tsp Sesame oil, toasted
  • 1 tbsp Vegetable oil

Found on bariatriceating.com

Ingredients

• 1 teaspoons toasted sesame oil
• 1 large egg white
• ¼ cup plus 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• 1 pound skinless boneless chicken thighs, trimmed of visible fat and cut into one bite pieces
• 1 cup chicken broth
• 1 teaspoon Chinese chile garlic sauce
• 3 tablespoons Splenda or 1½ tablespoons Truvia
• 1 tablespoon vegetable oil
• 2 tablespoons very finely chopped fresh ginger
• 2 large garlic cloves, minced
• 4 scallions, thinly sliced
• Cooked broccoli

Directions

• Combine the sesame oil with the egg white, 1 tablespoon of the soy sauce and 2 tablespoons of the cornstarch.
• Add the chicken, stirring to coat and let stand at room temperature for 20 minutes.
• In a small separate bowl blend the chicken broth with the chile garlic sauce, sweetener, and the remaining ¼ cup of soy sauce and 1 tablespoon of cornstarch.
• Sauté the ginger and garlic in a teaspoon of the oil in a medium saucepan over high heat 1 to 2 minutes, until softened.
• Add the broth mixture to the pan and cook until thickened and glossy, 2 to 3 minutes, lower heat and keep warm.
• In a non stick skillet, heat the remaining oil and add the chicken pieces one at a time, not crowding the pan, and cook until browned and crisp, turning and browning on the other side, 3 to 4 minutes.
• Add the cooked chicken pieces to the warm sauce, add the scallions and toss to coat. Serve immediately with the broccoli.