General Tso Chicken

Ingrédients

• 1 1/2 tbsp cornstarch
• 2 tasses, cuits brown rice
• 1/2 tsp ground ginger
• 1 cuillère à café red pepper flakes
• 3/4 cup low sodium chicken broth
• 2 tasses, hachés broccoli
• 2 gousse garlic clove
• 2 moyennes scallions
• 2 cuillères à soupe low sodium soy sauce
• 16 oz boneless skinless chicken breast
• 1 tbsp red wine vinegar
• 1 cuillère à soupe extra virgin olive oil
• 2 tbsp Splenda

Directives

1. In a medium bowl, whisk together broth, cornstarch, sweetener (like Splenda), 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 3-5 minutes.
4. After sauce has slightly thickened, add the broccoli florets. Remove from heat.
5. Serve chicken and sauce over rice.
6. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.