Close to core, but not quite. You'll have to tweak a wee bit, or count the points for the non core items.
from the
weight watchers message board
The points given are for the flex plan, and do not count the rice.
General Tso’s Chicken
4 Servings
4 Points
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 scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
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 min.
Add sauce and simmer, stirring frequently, (almost constantly) until sauce thickens and chicken is cooked through, about 3 min.
Serve chicken and sauce over rice.
Yields about 1 cup of chicken and sauce.
Add points for rice
General Tso's Chicken
Servings : 4
Points per serving: 5
1 pound chicken breast, no skin, no bone -- 1" chunks
5 tablespoons dry sherry
1 2/3 tablespoons cornstarch -- divided
1 tablespoon oyster sauce -- 2
2 tablespoons water
2 tablespoons low sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 teaspoons vegetable oil
1 tablespoon minced ginger
2 cloves garlic -- minced
3 chopped green onions
1/4 teaspoon crushed red pepper
2 stalks chopped celery
1 red bell pepper -- chopped
Combine chicken, 2 tablespooons sherry, 1 tablespoon cornstarch, and oyster sauce in ziplock bag; set aside to marinate 5 minutes.
Combine remaining sherry, water, soy sauce, honey, vinegar, sesame oil and remaining 2 teaspoons cornstarch in small bowl.
Heat nonstick large skillet over medium heat until drop of water sizzles. Swirl in vegetable oil and add chicken mixture. Stir fry until lightly browned, 2-3 minutes. Add ginger, garlic, green onions, and crushed red pepper; stir fry until fragrant, about 30 seconds. Add celery and bell pepper; stir fry until crisp tender. Stir in sherry mixture and cook, stirring constantly, until the mixture boils and thickens and the chicken is just cooked through, 1-2 minutes.
Source: "Weight Watchers Take-out Tonight cookbook"
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Per Serving (excluding unknown items): 245 Calories; 7g Fat (26.3% calories from fat); 27g Protein; 14g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 445mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.