Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate
You will need:
¾ cup(s) canned chicken broth, reduced-sodium (I used 1 Tbsp Thelma chicken soup powder and diluted it in ¾ cup of boiling water)
1½ Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce (I used normal soya sauce, I want to remain healthy and lose weight and low-sodium soya sauce has a lot of added preservatives to make up for less sodium)
1 Tbsp white wine vinegar (I used rice wine vinegar)
1/2 tsp ground ginger (I used 1 Tbsp of freshly grated ginger instead)
2 tsp peanut oil
2 medium scallion(s), chopped (Those are spring onions for those who dont know)
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced (I used fresh green chillies)
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces (I floured the chicken as it gives it a nice coating)
2 cup(s) cooked white rice, kept hot (I used Jasmine rice)
(I kept the corn starch out until just before adding the mixture to the chicken, it works better)
Heat oil in a wok or large pan 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.