General Tso’S Chicken With Rice - cooking recipe

Ingredients

3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons Splenda sugar substitute or 2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 2 teaspoons olives or 2 teaspoons canola oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to taste, or you can eliminate it completely!)
1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
2 cups cooked white rice, kept hot

Preparation

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.