General Tsao's Chicken

As posted by Sue (BOWIESCRAPS on WW Board)

Appx 6pt per serving

3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot

Instructions
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. Instead of 3/4 cup of chicken broth I used a cup b/c we like things saucy

This is another recipe that I have not tried yet but is sounds super! You can make it less spicy by reducing the amount of red pepper flakes or omitting them completely.