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Ingredients:

• 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

Directions:

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

PIN IT.. TO Remember it!