General Tso's Chicken

This recipe is based off of a weight watchers recipe.  I made some changes to give it more flavor and to make it a belly healthy recipe.

I served this with 1/2 cup of steamed broccoli and 1/4 cup of brown rice.

The only source of carbs in the dish are the xylitol (12 grams for the whole dish), cornstarch (7 grams for the whole dish),  and minuscule amounts in the scallions and garlic. I think that this makes the S/C Value for the chicken 0/1.

The S/C Value for the total meal  (with the broccoli and brown rice) would be 1/2.

General Tso's Chicken

Serves 4

3/4 c. chicken broth
1Tbsp. xylitol, ground into a fine powder (I use my coffee grinder)
2 Tbsp. soy sauce
1 Tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. sesame oil

2 tsp. oil (I use Smart Balance)
2 medium scallions, thinly sliced
3 cloves of garlic, minced
1/2 tsp. red pepper flaked
1 lb of chicken, cut into 2 inch pieces

1 Tbsp. cornstarch
1 Tbsp. cold water

Stevia to taste

Combine broth, xylitol, vinegar, ginger, soy sauce, and sesame oil.  Set aside.

Heat oil over medium high heat.  Add scallions, garlic, and red pepper flakes and cook for two minutes.

Add chicken and cook until chicken is browned on all sides, about 5 minutes.

Add sauce mixture, reduce heat until simmering.  Simmer for about 3 minutes, or until chicken is cooked through.  When the chicken is cooked through, taste sauce and add a pinch of stevia if you want the sauce to be sweeter.

Dissolve cornstarch into the water.  Add the cornstarch mixture to the sauce and let sauce bubble and thicken.  When sauce is thick, remove from the heat.

Serve and enjoy.