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 red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes. 3. Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes. 4. Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
