Recipe of the Week

Trainer T's Chicken
3/4 cup reduced sodium chicken broth
2 TBS cornstarch
2 TBS Splenda
2 TBS low sodium soy sauce
1/2 tsp ground ginger
1 TBS white wine vinegar
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes
1 pound uncooked, boneless, skinless, chicken breast, cut into 2 inch pieces
2 cups cooked brown rice

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 pepper, and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserve sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
Serves 4