- 3/4 cup canned reduced-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground ginger
- 2 teaspoons peanut oil
- 2 medium scallions, chopped
- 2 medium garlic cloves, minced
- 1/2 teaspoon red pepper flakes or 1 dried chili, minced
- 1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
- 2 cups cooked white rice, kept hot
1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2. 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.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Makes 4 Servings
Serving Size: 1 (281 g)
AMOUNT PER SERVING
- Calories 327.4
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 1.2 g
- Cholesterol 72.6 mg
- Sodium 413.8 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 0.7 g
- Sugars 6.7 g
- Protein 27.9 g
SmartPoints: 8 | PointsPlus: 8