3/4 cup canned chicken broth, reduced-sodium
2 T cornstarch
2 T sugar (we use Splenda)
2 T low-sodium soy sauce
1 T white vinegar
1/2 tsp ground ginger
2 tsp oil (we use a good coating of Pam)
2 medium scallions, chopped
2 medium garlic cloves, chopped
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 lb uncooked, boneless, skinless chicken breasts, cut into 2-inch pieces
2 cups cooked rice
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over med-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. About 1 c. chicken and sauce and 1/2 rice per serving.