General Tso’s Chicken
Asian Orange Chicken

General Tso’s Chicken 

1 lb. boneless skinless chicken breasts 

2 medium scallions, separate whites and greens 

¼ cup reduced sodium soy sauce 

1 large egg white 

1 1-inch piece peeled fresh ginger 

2 cloves garlic 

3 Tbsp. hoisin 

1 teas. sriracha sauce 

¼ cup cornstarch 

1 cup reduced sodium soy sauce 

1 Tbsp. plus 1 teas. toasted sesame oil 

sesame seeds for garnish 

Cut the chicken breasts into bite-size pieces.  Combine the chicken, 2 tablespoons of soy sauce, 3 tablespoons of cornstarch and the egg white in a medium bowl.  Toss to combine and set aside.  Mince the garlic and ginger.  Chop the scallions keeping the whites and greens separate.  Set the greens aside for garnish.  Place a small saucepan over medium heat.  Add 1 teaspoon of the sesame oil to the saucepan together with the ginger, garlic and scallion whites.  Sauté these for 1 minute.  Add the chicken broth, the remaining soy sauce, sriracha, and hoisin and whisk to combine.  Add the remaining cornstarch and whisk sauce until it starts to thicken, about 2 minutes.  Once the sauce has thickened, turn the heat to low and keep warm while you cook the chicken.  Place a large non-stick skillet or wok over medium-high heat.  Add ½ tablespoon of sesame oil to the pan and half of the chicken breast pieces.  Cook chicken for 3-4 minutes or until browned on edges.  Turn chicken over and cook another 2-3 minutes or until cooked through.   Remove this batch of chicken from pan and set aside.  Repeat the same cooking process for the remaining chicken.  When second batch of chicken is cooked through, return the first batch of chicken to the pot with the second batch of chicken.  Add the sauce to the skillet and toss to coat.  Sprinkle the scallion greens and sesame seeds over the top. 

Recipe makes 4 servings  Estimated WW Smart points 5 per serving 

Asian Orange Chicken 

1 ¼ lb. boneless skinless chicken breasts, cut into small pieces 

1 Tbsp. sesame oil 

4 cloves garlic, minced 

1-inch piece fresh ginger, grated 

1 teas. grated orange zest 

2 Tbsp. scallions, chopped 

Kosher salt, to taste 

1 ½ Tbsp. cornstarch 

½ teas. sesame seeds for garnish 

Orange Sauce 

1/3 cup orange juice 

¼ cup reduced sodium chicken broth 

1 Tbsp. reduced sodium soy sauce 

2 Tbsp. raw sugar 

1 Tbsp. Chinese rice wine 

1 Tbsp. sriracha, or to taste 

1 Tbsp. rice vinegar 

¼ teas. white pepper 

2 teas. corn starch 

In a bowl mix all the ingredients for the orange sauce together and set this sauce aside.  Season the chicken lightly with salt and toss with the cornstarch to coat evenly.  Heat a large non-stick skillet or wok over high heat and add 1 teaspoon of the sesame oil to the pan together with one-half of the chicken.  Cook the chicken for 2-3 minutes on each side until well browned.  Remove chicken and set aside.  Add another teaspoon of oil and the remaining chicken to the pan and cook for 2-3 minutes on each side.  When chicken is done set it aside with the rest of the cooked chicken.  Add the remaining teaspoon of oil and the minced garlic and ginger to the pan.  Stir-fry the garlic and ginger until fragrant, about 1 minute.   Add the orange zest to the pan and then return the chicken to the pan and stir quickly.  Add the orange sauce to the pan with the chicken and cook until the sauce thickens, about 1-2 minutes.  Garnish with sesame seeds. 

Recipe makes 4 servings  Estimated WW Smart points 4 per serving