Chinese General Chicken Ww Core Recipes

WEIGHT WATCHERS GENERAL TSO'S CHICKEN

Steps:

• In a medium mixing bowl, mix soy sauce, broth, vinegar, ginger, cornstarch, and sugar with a whisk,
• Add oil to wok and heat, or if using a large skillet heat over medium to high heat.
• Add garlic, pepper, and scallions to wok or skillet and cook for about 2 minutes.
• Add the chicken,cook until browned, approx 5 minutes.
• Add the soy sauce mix and simmer the chicken is fully cooked, and the until thickens, approx 3 minutes.
• Serve over rice.

GENERAL TAO CHICKEN

Steps:

• Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
• Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
• Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

GENERAL PAO'S CHICKEN

Steps:

• Place chicken breats between two sheets of plastic wrap, use flt side of meat mallet to pound them into 1/3 inch thickness cut the breasts into strips. transfer to medium bowl and toss with cornstrach to coat. let stand for 5 minutes.
• whisk the remaining ingriendeints (but the veggies).
• Heat wok or skillet and add 1 teaspoon saesme oil.
• add pepper and onions and stir fry remove and set aside. add 1 teaspoon seasme oil and chicken cook till no longer pink inside, then add veggies and sauce and heat throu.

WEIGHT WATCHERS GENERAL TSO'S CHICKEN

Steps:

• In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
• Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
• Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.