Ingredients
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3/4 cup chicken broth
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2 tablespoons cornstarch
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2 tablespoons Splenda granular, artificial sweetener
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2 tablespoons 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 olive oil
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2 medium scallions, chopped
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2 teaspoons garlic, minced
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1/2 teaspoon red pepper flakes
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2 cups cooked brown rice
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1 lb boneless skinless chicken breast
Instructions
- Cut chicken into 2 inch pieces.
- In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.
- Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes, add chicken and cook until browned, about 5 more minutes.
- Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice.