General Tsao's Chicken

From Weight Watchers

Yields 4 servings at 6 points per serving

3/4 cup canned chicken broth, reduced sodium, fat free
2 T corn starch
2 T sugar
2 T low-sodium soy sauce
1 T white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped (include a little light green)
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes or 1 dried red chili, chopped 1 pound, uncooked, boneless, skinless chicken breast, cut into 2
inch pieces
2 cups 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 non-stick 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 reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 coup of chicken and sauce over 1/2 cup rice.