We love the hot kick in this chicken and the sauce goes perfectly over white rice. It is so much better than you'd find at a Chinese Restaurant. Ready in 30 minutes. Serves 4.
Ingredients:
3/4 Cup Canned chicken broth
2 Tbsp Cornstarch
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar
1/2 tsp Ground Ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
Directions: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.
