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

1. Cut chicken into 2 inch pieces.
2. In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.
3. 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.
4. Add sauce and simmer until it thickens and chicken is cooked through, about 3 minutes.
5. Serve chicken and sauce over rice.

Serves 4

Serving Size: 1 (281 g)

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

Calories: 292