General Tsao's Chicken

3/4 c. canned chicken broth
1.5 tbsp. cornstarch
2 tbsp. sugar
2 tbsp. light soy sauce
1 tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. peanut oil
2 scallions, chopped
2 med. garlic cloves, chopped
1/2 tsp. red pepper flakes, or to taste
1 lb. boneless, skinless chicken breasts, cut into 2-inch cubes
2 c. cooked rice

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

Using a wok or medium-sized skillet, heat oil over medium-high heat. Add scallions, garlic, and pepper flakes, cooking for about 2 minutes. Add chicken, toss to coat with oil, and cook until browned on all sides, about 5 minutes.

Mix up the sauce again (it will have settled) and pour over chicken. Simmer and allow to thicken while chicken finishes cooking, about 3 minutes.

Serve sauce and chicken over rice.

6 WW points per serving. Serving size is 1/2 c. rice and 1 c. chicken and sauce.