3⁄4 cup chicken broth 2 tablespoons cornstarch 2 tablespoons Splenda granular, artificial sweetener 2 tablespoons soy sauce 1 tablespoon white wine vinegar 1⁄2 teaspoon ground ginger 2 teaspoons olive oil 2 medium scallions, chopped 2 teaspoons garlic, minced 1⁄2 teaspoon red pepper flakes 1 lb boneless skinless chicken breast 2 cups cooked brown rice
Directions Cut chicken into 2 inch pieces. In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside. 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. Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken and sauce over rice.