1. Cut chicken into 2 inch pieces. 2. In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside. 3. Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes, add chicken and cook until browned, about 5 more minutes. 4. Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. 5. Serve chicken and sauce over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
