General Tso's Chicken and Broccoli

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3/4 pound skinned and boned chicken breasts

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

2 cups broccoli florets

2 teaspoons lite sodium soy sauce

3 tablespoons butter spread


1. 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.

2. Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.

3. 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.

4. Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.

5. Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done.

6. Transfer chicken to a serving platter; keep warm.

7. Bring broth mixture to a boil in skillet over high heat, stirring frequently.

8. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened.

9. Add broccoli, and toss to coat.

10. Cook 1 minute or until thoroughly heated.

11. Pour sauce over chicken.

12. Serve immediately.

Bon Appetit!

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