General Tsoa's Chicken

3/4 cup canned chicken broth, reduced sodium
1 1/2 Tbsp cornstarch
2 Tablespoons sugar
2 Tbsp low salt soy sauce
1 Tablespoon 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 diced chili pepper, minced
1 pound uncooked boneless, skinless chicken breast cut into 2 inch pieces.
2 cups cooked rice, kept hot

This recipe serves 4

1. In medium bowl, whisk together, cornstarch, sugar soy, vinegar and ginger, set aside.
2. Heat oil in wok or large skillet over medium high heat. Add scallions, garlic and pepper and cook 2 minutes.
3. Add chicken to skillet, cook till browned all over. (about 5 minutes)
4. Add reserved sauce and simmer till sause is thickened and chicken is cooked through.

Serve chicken and sauce over rice. Yield about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LUANNEB.