- 2 tbsp soy sauce low sodium
- 1 tbsp white wine vinegar
- ¾ cup chicken broth – reduced-sodium
- ½ tsp ginger ground
- 2 tbsp cornstarch
- 2 tbsp sugar
- 2 tsp peanut oil
- ½ tsp red pepper flakes
- 2 cloves garlic minced
- 2 scallions chopped
- 1 lb boneless, skinless chicken breast cut into 2-inch pieces
- 2 cups cooked white rice
In a medium mixing bowl, mix soy sauce, broth, vinegar, ginger, cornstarch, and sugar with a whisk,
Add oil to wok and heat, or if using a large skillet heat over medium to high heat.
Add garlic, pepper, and scallions to wok or skillet and cook for about 2 minutes.
Add the chicken,cook until browned, approx 5 minutes.
Add the soy sauce mix and simmer the chicken is fully cooked, and the until thickens, approx 3 minutes.
Serve over rice.