Skinny General Tso's Chicken

1 boneless, skinless chicken breast (about 6 oz), thinly sliced on the diagonal
1 tsp finely chopped garlic
1 tsp finely chopped ginger
2 tsp balsamic vinegar
2 tsp cornstarch, divided
1/2 cup low-sodium nonfat chicken broth
1 tbsp low-sodium soy sauce
1 tbsp sugar
1/2 tsp red pepper flakes
Vegetable oil cooking spray
1 tsp toasted sesame oil
1/4 cup thinly sliced onion
1 cup chopped romaine
1 small carrot, chopped
3 cherry tomatoes, halved
1 tbsp Carrot-Ginger Dressing
1/4 cup cooked brown rice

Mix chicken, garlic, ginger, vinegar and 1 tsp cornstarch in a bowl. Cover and refrigerate about 20 minutes. Whisk broth, soy sauce, sugar, pepper flakes and remaining 1 tsp cornstarch in a bowl until smooth. Coat a small skillet with cooking spray. Add oil and heat skillet over medium-high heat. Cook onion until it browns lightly, 2 to 3 minutes. Slowly add chicken and cook, stirring occasionally, until chicken browns, 4 to 5 minutes. Add broth mixture and brings to a boil. Cook, stirring constantly, until sauce thickens, about 1 minute. Remove from heat. Toss romaine, carrot and tomatoes for a side salad; sprinkle with dressing. Microwave rice 20 to 30 seconds. Serve chicken with salad and rice.

Number of Servings: 1

Recipe submitted by SparkPeople user PRETTYNPNK.