WW PointsPlus value - 8

Serves - 4

Prep Time - 20 min

Cook Time - 10 min

3/4 cup(s) canned chicken broth, reduced-sodium 1 1/2 Tbsp cornstarch 2 Tbsp sugar 2 Tbsp low sodium soy sauce 1 Tbsp white wine vinegar 1/2 tsp ground ginger 2 tsp peanut oil 2 medium uncooked scallion(s), chopped 2 clove(s) (medium) garlic clove(s), minced 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 2-inch pieces 2 cup(s) cooked white rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

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.

Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.