DIRECTIONS
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.
Serves 4
Serving Size: 1 (281 g)
Per serving: 7 SP; 7 PP; 6 POINTS (old)
Calories: 292
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