Ingredients
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3/4 cup canned reduced-sodium chicken broth
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2 tablespoons cornstarch
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2 tablespoons sugar
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2 tablespoons low sodium soy sauce
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1 tablespoon white wine vinegar
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1/2 teaspoon ground ginger
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2 teaspoons peanut oil
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2 medium scallions, chopped
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2 medium garlic cloves, minced
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1/2 teaspoon red pepper flakes or 1 dried chili, minced
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2 cups cooked white rice, kept hot
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1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
Instructions
- In a 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 pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.