General Tso's Chicken - 7 points

I improved the recipe by adding 2 cups of steamed frozen stir-fry veggies. I thought it also needed a bit more red pepper!

This is a recipe with a share feature from the Weight Watchers website.

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 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, cut into 2-inch pieces
	2 cup(s) cooked white rice, kept hot

Instructions

· 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.