This is a super yummy Asian classic that’s sauté instead of fried making it low-fat and lighter on the calories. We love this dish with brown rice and a side salad or veggie.
¾ cup can chicken broth, reduce sodium, fat free
2 tbsp corn starch
1 tbsp sugar
2 tbsp soy sauce
1 tbsp white wine vinegar (or white vinegar if you don’t have white wine)
½ tsp ground ginger
2 tbsp oil
2 med scallions, chopped (optional)
2 med garlic cloves, minced
½ tsp red pepper flakes (optional)
1 pound chicken breast, cubed
2 cups cooked brown rice (or white rice)
1. Combine broth, corn starch, sugar, soy sauce, vinegar, and ginger and set aside.
2. Heat oil in wok or skillet over medium/high heat, add scallions, garlic, and pepper and cook for 1 minute. Add chicken and cook until browned, about 5 minutes.
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 2 minutes
4. Serve chicken in sauce over rice.