General Tsao's Chicken

General Tsao’s chicken

¾ cup canned chicken broth, reduced sodium

2 TB cornstarch

2 TB sugar

2 TB low-sodium soy sauce

1 TB white wine vinegar

½ tsp ground ginger

2 tsp. peanut oil

2 medium scallions, chopped

2 medium garlic clove, minced

½ tsp red pepper flakes, or 1 dried chili pepper, minced

1 lb. uncooked boneless, skinless chicken breasts, cut into 2-inch pices

2 cups cooked white rice, kept hot

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 pepper and cook 2 minutes.  Add chicken and cook until browned all over, about 5 minutes.

3.     Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes

4.     Serve chicken and sauce over rice.  Yields about 1 cup of chicken and sauce and ½ cup rice per serving.