Serving: 4
Ingredients
- 3/4 cup reduced-sodium chicken broth
- 2 tbsp corn starch
- 2 tbsp sweetener (sugar substitute)
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1/2 tsp ground ginger
- 2 tsp olive oil
- 2 scallion medium, chopped
- 2 tsp garlic minced
- 1/2 tsp red pepper flakes
- 1 lb boneless, skinless chicken breast
- 2 cup brown rice cooked
Directions
1. Cut chicken into pieces.
2. In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar ginger. Set aside.
3. Heat oil in a skillet or wok over medium-high heat. Add scallions, garlic pepper. Cook 2 for minutes, then add chicken and cook , about 5 more minutes.
4. Add sauce and simmer until it thickens and chicken is cooked about 3 minutes. Serve chicken and sauce over rice.