General Tso Chicken

1 tbsp red wine vinegar
2 tbsp Splenda
16 oz boneless skinless chicken breast
1 1/2 tbsp cornstarch
1 tbsp extra virgin olive oil
2 cups cooked brown rice
1/2 tsp ground ginger
1 tsp red pepper flakes
3/4 cup low sodium chicken broth
2 cups chopped broccoli
2 cloves garlic clove, minced
2 medium scallions, sliced
2 tbsps low sodium soy sauce

1. In a medium bowl, whisk together broth, cornstarch, sweetener (like Splenda), soy sauce, vinegar and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3-5 minutes.
4. After sauce has slightly thickened, add the broccoli florets. Remove from heat.
5. Serve chicken and sauce over rice.

Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.


Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user KYBO_RYAN.