We love chinese food, but takeout can be both expensive and loaded with calories/fat. This is so yummy, and the plates are always cleaned!
3/4 cup canned chicken broth, reduced sodium
1 1/2 tbsp cornstarch
2 tbsp sugar
2 tbsp low-sodium soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound 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 chicken and sauce and 1/2 cup of rice per serving (total of 4).
(Feel good about serving this dish -- it's only about 300 calories a serving!!)