Chinese General’s Chicken

Ingredients

  • 3⁄4 cup chicken broth
  • 2 tbsp corn starch
  • 2 tbsp granular Splenda sugar substitute
  • 2 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1⁄2 tsp ground ginger
  • 2 tsp olive oil
  • 2 medium scallion, chopped
  • 2 tsp garlic, minced
  • 1⁄2 tsp red pepper flakes
  • 1 lb boneless, skinless chicken breast
  • 2 cup brown rice, cooked

Directions

  • Cut chicken into 2 inch pieces.
  • In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.
  • Heat oil in a skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 for minutes, then add chicken and cook until browned, about 5 more minutes.
  • Add sauce and simmer until it thickens and chicken is cooked through, about 3 minutes.
  • Serve chicken and sauce over rice.

Serves 4

Serving Size: 1 (281 g)

Per serving: 7 SP; 7 PP; 6 POINTS (old)

Calories: 292

 

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