General Tsao’s Chicken

Ingredients:

• ¾ cups canned chicken broth, reduced-sodium
• 1 ½ tbsp cornstarch
• 2 tbsp sugar
• 2 tbsp low-sodium soy sauce
• 1tbsp white wine vinegar
• ½ tp ground ginger
• 2 tsp peanut oil
• 2 medium scallions, chopped
• 2 medium garlic cloves, minced
• ½ tsp red pepper flakes, or 1 dried chili pepper, minced
• 1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
• 2 cups cooked white rice, kept hot

Instructions:

1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
   
2. 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.
   
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
   
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and ½ cup of rice per serving.

 

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