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4.7/5
(3 Votes)
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Ingredients
- Sauce:
- 3/4 cup chicken broth (canned)
- 2 tbsp cornstarch
- 2 tbsp sugar
- 2 tbsp low sodium soy sauce
- 1 tbsp white wine vinegar
- 2 tsp peanut oil
- 2 scallions (chopped)
- 2 garlic cloves (minced)
- 1/2 tsp red pepper flakes (minced or 1 dried chili minced)
- 1 lb boneless skinless chicken
- 2 cup white rice (cooked white rice kept hot)
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from mom2mycrazy2.blogspot.com
Preparation
Step 1
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.
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