Directions:
- In a small bowl whisk together the broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
- Heat your oil in a large skillet (or wok, if you’re fancy), and add your garlic, scallions, and pepper flakes until the garlic becomes fragrant, about 45 seconds. Add your chicken and cook until browned on all sides – about 5 minutes.
- Add the sauce mixture you made earlier and allow to simmer until it thickens and the chicken cooks through, 3-5 minutes. Serve chicken over your rice. About 1 cup of chicken and sauce and 1/2 cup of rice per serving. Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.41 Kcal (1136 kJ) | ||
| Calories from fat | 51.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 744.04mg | 31% | |
| Potassium | 430.45mg | 9% | |
| Total Carbs | 28.21g | 9% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 26.16g | 52% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.13 Kcal (428 kJ) | ||
| Calories from fat | 19.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 9% | |
|---|---|---|---|
| Cholesterol | 25.17mg | 22% | |
| Sodium | 279.99mg | 31% | |
| Potassium | 161.98mg | 9% | |
| Total Carbs | 10.62g | 9% | |
| Sugars | 0.14g | 2% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 9.84g | 52% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 0.4mg | 6% | |
| Calcium | 12.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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