Chinese food for dinner, Weight Watcher's style...

Tonight's dinner turned out great, but it was a lot of prep time and cooking.  That being said, I'm a little particular about cleaning as I go when I cook, so it probably could've been done a little faster :)

General Tso's Chicken
Makes 4 servings - 8 ppv per serving - A serving is 1/2 cup of rice and 1 cup of chicken
3/4 cup canned chicken broth, fat free, reduced sodium
1 1/2 TB corn starch
2 TB organic cane sugar
2 TB low sodium soy sauce
1 TB white wine vinegar
1/2 tsp freshly grated ginger
2 tsp peanut oil
2 medium uncooked scallions, chopped
2 cloves of garlic, minced
1/2 tsp red pepper flakes
1 pound uncooked boneless skinless chicken breast, cut into 2 inch pieces
2 cups of cooked white rice, kept warm

Instructions:
In 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 red pepper flakes, cook stirring frequently for 2 minutes.  Add chicken, saute until browned all over.

Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 5 minutes.

Serve chicken and sauce over rice.

Vegetable Egg Rolls/Wontons
I ran out of egg roll wrappers so I made egg rolls and wontons with the same filling.
2 ppv for 1 egg roll or 4 wontons
1 head of uncooked Chinese cabbage, outer leaves removed, shredded
2 medium uncooked carrots, peeled and shredded
2 cloves of garlic minced
2 medium uncooked scallions, white and green parts, chopped thinly
1 TB fresh grated ginger
1 TB low sodium soy sauce
2 tsp cornstarch
1 tsp sesame oil
Egg roll and wonton wrappers
4 sprays of olive oil cooking spray, enough to coat egg rolls and wontons

Instructions:
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

Place cabbage in a large glass bowl that is microwave safe, cover and microwave on high until wilted, about 5 minutes.  Drain well and transfer to a large bowl.  Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil, mix well.

Arrange egg roll wrappers and wonton wrappers on a clean dry surface, spoon cabbage mixture into each wrapper.  Fold and place on cookie sheets.  Spray with cooking spray.

Cook about 25 to 30 minutes until lightly browned.  Serve hot.

*The only think I would do differently with these is use less ginger, it was pretty strong, and also squeeze all the liquid out of the cabbage and carrots, some of the egg rolls were soggy because the filling was too wet.

But all in all it was a great filling dinner, satisfying and delicious.