main meals

Ingredients

	3/4 cup(s) canned chicken broth, reduced-sodium
	1 1/2 Tbsp cornstarch
	2 Tbsp sugar
	2 Tbsp low-sodium soy sauce
	1 Tbsp white wine vinegar
	1/2 tsp ground ginger
	2 tsp peanut oil
	2 medium scallion(s), chopped
	2 medium garlic clove(s), minced
	1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
	2 cup(s) cooked white rice, kept hot

Instructions

• In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
  
  
• 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.
  
  
• Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
  
  
• Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Notes

• We renovated General Tsao's Chicken from 15 POINTS values to 6 POINTS values by:
  
  
  • Cooking the chicken in a small amount of oil, instead of deep-frying it.
  • Eliminating the egg that would have been used in batter-fried chicken.
  • Using reduced-sodium chicken broth and soy sauce.