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    You are in: Home / Chinese / Chinese General Chicken - Ww Core Recipe
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    Chinese General Chicken - Ww Core

    Average Rating:

     31 Total Reviews

    Showing 1-20 of 31

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    • on September 12, 2008

      LOVED this recipe! Chinese food is one of my favorites, but this is even better than anything you can get in a restaurant -- AND it's super easy. Thanks for the great, healthy recipe!

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    • on February 16, 2010

      Good taste, but not like the General Tso we get at our local takeout place. I used sugar instead of Splenda since the recipe I had from the WW site called for sugar. I served it over steamed broccoli and white rice. A good, healthy chicken and rice dish that I'll make again.

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    • on November 28, 2008

      Everyone loved this. It wasn't exactly like the General's Chicken that we know from the restaurant but it was a wonderful light sauce. I was going to cook up some frozen Asian style veggies on the side but decided to pour them in since I felt like I had extra sauce on hand (I doubled or maybe trip IDK but I ended up with LOTS of sauce) and I am glad I did because it was great. Some brown rice on the side made this the perfect meal that even my non-weight watching family enjoyed. Thanks for posting.

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    • on November 08, 2008

      Excellent flavor! Next time I'm going to throw some veggie in. I did use pheasant breast instead of chicken and ended up adding about 1/2 cup of water to thin out the sauce. Mine thicken up instantly when it hit the pan and became a thick blob of meat. Adding the water made it perfect. It didn't take away from the nice strong flavor either. I also cut the recipe in half. Thanks for posting. :)

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    • on July 08, 2008

      Made this tonight. Iam following COre PLAN. Whole family loved it especially my 4-year old~ "Mom, this is DELICIOUS". Made it exactly as recipe states. Will make again!

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    • on April 21, 2008

      OMG! This is awsome. This one is going into the low fat low cholesterol book for sure. So tasty, served over brown rice and with seasoned asian vegetables. Just the right amount of spice and sweet. Thanks for the great recipe. Reviewed for PAC Spring 2008.

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    • on February 17, 2008

      This was wonderful. My husband and I have made another variation of the same recipe and we made the changes of brown rice and splenda tonight. It was fantastic, we made a double batch to feed our family of 5 and DD's beau. Leftovers were put into individual servings for quick lunches tomorrow. Fantastic stuff. Thanks a bunch.

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    • on February 07, 2008

      easy to make and turned out just like it was from a restaurant. thanks for sharing.

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    • on January 12, 2008

      We had this tonight, though I had to make some changes. We had prepared noodles instead of rice, and I had to leave the red pepper flakes out so my toddler could eat it (and she loved it too). I also used 1/2 a diced onion because I have no scallions. The sauce was excellent and my husband is already requesting it later in the week.

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    • on April 17, 2013

    • on January 30, 2013

      Delicioso!

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    • on August 06, 2012

      This recipe was easy and delicious! I made a double batch and have enough for lunch all week.

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    • on April 13, 2012

      I liked some things about this recipe, but before I added soy sauce it was incredibly bland. This is partially because I didnt see the red pepper flakes part of this, but all red pepper does is add some heat. I might make this again, but i just wasnt wowed. Also, I subbed honey for splenda. I hate splenda.

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    • on January 18, 2011

      Very good! it isn't exactly like the take out stuff, but it is super good! I loved it! I will definitely be making this again

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    • on December 08, 2010

      very good! I did not have white wine vinegar, so I used white cooking wine and a splash of rice vinegar; onitted the scallions-we dont like them; used pre-minced garlic and used about 1 1/2 tsp-we love garlic! I completely forgot about the red pepper flakes! Served with homemade fried rice (cooked rice, egg, bacon, peas, carrots and soy) We all loved this meal and will definately make again!!!

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    • on January 21, 2010

      Mmmm good!! Made as is except I didn't use any scallions. Was tasty and a quick dinner too! Thanks!

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    • on January 03, 2010

      I made only minor alterations added some freh pineapple, mushrooms, yellow squash and green beans and doubled the sauce. It was really tasty

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    • on August 03, 2009

      Unfortunately we were not big fans of this dish - both thought it wasn't bad but wouldn't make it again. Sorry!

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    • on June 15, 2009

      Nice recipe, but no General Tso's! I will make it again, but it isn't Tso's. With that said, my entire family loved this recipe. The reason for 4 stars is it isn't quite as Asian as I thought it would be, but hey as a WW, it was nice.

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    • on April 14, 2009

      Very good recipe! I subbed rice wine vinegar for the white wine vinegar, otherwise followed exactly, with great results. It doesn't taste anything like General Tso's, which I'm assuming by the name it's going for, but it's a great dish nonethless. Thanks for posting.

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    Nutritional Facts for Chinese General Chicken - Ww Core

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.4
     
    Calories from Fat 57
    19%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 72.6 mg
    24%
    Sodium 777.3 mg
    32%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 0.5 g
    2%
    Protein 28.5 g
    57%

    The following items or measurements are not included:

    Splenda granular

    white wine vinegar

    Detailed Nutrition Values About Nutrition Info

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