General Tso’s Stew

I love Asian food and wanted a chili-style soup with the flavors of General Tso. You can use any meat you like—I use leftover pork but it’s tasty with turkey, chicken or ground meats.

—Lori McLain, Denton, TX

• 1 cup tomato juice
• ½ cup water
• ½ cup pickled cherry peppers, chopped
• 2 Tbsp. soy sauce
• 2 Tbsp. hoisin sauce
• 1 Tbsp. peanut oil
• 1 to 2 tsp. crushed red pepper flakes
• 1 lb. boneless skinless chicken breast halves
• 1 ½ cups chopped onion
• 1 cup chopped fresh broccoli
• ¼ cup chopped green onions
• 1 tsp. sesame seeds, toasted

Fast

Prep: 10 min. • Cook: 10 min. • Makes: 6 servings

1. 1. In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Top with the chicken, onion and broccoli. Lock the lid; close the pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
2. 2. Remove chicken; shred with 2 forks. Return to pressure cooker; heat through. Top with green onions and sesame seeds to serve.

Slow

Prep: 10 min. • Cook: 2 hours • Makes: 6 servings

In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Stir in chicken, onion and broccoli. Cook, covered, on low until the vegetables are tender, about 2 hours. Top with green onions and sesame seeds to serve.

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

1 cup: 159 cal., 5g fat (1g sat. fat), 42mg chol., 762mg sod., 10g carb. (5g sugars, 2g fiber), 18g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, ½ fat.