3/4 cup chicken broth
2 tbsp corn starch
2 tbsp granular Splenda sugar substitute
2 tbsp soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp olive oil
2 medium scallion, chopped
2 tsp garlic, minced
1/2 tsp red pepper flakes
1 lb boneless, skinless chicken breast
2 cup brown rice, cooked
Cut chicken into 2 inch pieces.
In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.
Heat oil in a skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 for minutes, then add chicken and cook until browned, about 5 more minutes.
Add sauce and simmer until it thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice.