Becca Jane St Clair

Ah, the great American Chinese staple. Full disclaimer – I can’t actually remember what General Tso’s Chicken is supposed to taste like, as it’s been almost 9 years since I had any, but I do remember the first time Tim and I ordered Chinese food here in the UK and I wanted to know where the General Tso’s chicken was on the menu! Chinese food in the UK and the US is very different. A friend of mine explained that a lot of British Chinese food recipes are from Hong Kong, whereas American Chinese food is…well, American. (kind of like how Italian food in the US is different from Italian food from Italy). So I swapped my General Tso for Sweet & Sour Chicken Cantonese style, but I always wanted to know how to make my own General Tso’s Chicken. And naturally, since I follow Slimming World, I also wanted to find something that was low in syns, especially since your average takeaway can be 10+ syns.

I originally found this recipe on a Beach Body blog, but modified it for Slimming world.

You will need:

450g diced chicken breast
2 TBS cornflour/cornstarch
1/2 tsp salt
small piece of fresh ginger, about the size of your thumbnail finely chopped
2 spring onion sprigs, chopped
150ml chicken or vegetable stock
2 TBS passata (or for a thicker sauce, use tomato puree)
1 TBS Hoisin Sauce
1 tsp Agave syrup (or use sweetener)

1. Preheat the oven to 180C.
2. Coat the chicken in the cornflour and place on a lined baking tray and bake 15-20 minutes*
3. while the chicken is cooking, combine together all other ingredients and bring to a boil, then simmer 10 minutes.
4. When the chicken is cooked, toss it with the sauce.

I served ours with broccoli, peas, and egg-fried cous cous. Divided into 2 portions, this comes out at 2.5 syns per person.

*for crispier but still low syns you could fry them in fry light!

***

DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

[LJ readers reading this on the LJ RSS feed: Please click on the link at the top of the entry to go directly to my blog to leave a comment, as comments left on the LJ RSS do not get seen by me. Facebook users reading this from my Networked Blogs link can either comment on facebook or on my blog. If you are reading this through an e-mail subscription, you might need to go directly to my blog to view videos and images.]

For full Copyright and Disclaimer, please read http://www.blog.beccajanestclair.com/copyright/