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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) chicken broth |
1 1/2 tablespoon(s) corn starch |
2 tablespoon(s) sugar |
2 tablespoon(s) low-sodium soy sauce |
1 tablespoon(s) white wine vinegar |
1/2 teaspoon(s) ground ginger |
2 teaspoon(s) peanut oil |
2 mediun uncooked scallions, chopped |
2 clove(s) garlic, minced |
1/2 teaspoon(s) red pepper flakes |
1 pound(s) uncooked boneless skinless chicken breasts cut into 2-inch pieces |
2 cup(s) cooked white rice |
Directions:
1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.
5. ponts
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