Quick and Easy General Tso’s Chicken
1 cup chicken broth
2 tablespoons low-sodium soy sauce
1 tablespoon chopped fresh ginger
2 teaspoons rice vinegar
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon Asian chili paste
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-1/2-inch pieces
2 scallions, trimmed and sliced
2 cups cooked brown rice
1 head fresh broccoli, steamed
In a medium-size bowl, whisk together chicken broth, soy sauce, ginger, vinegar, sugar,cornstarch and chili paste. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for about 6 minutes, turning halfway through cooking, or until internal temperature reaches 160degrees on an instant-read thermometer. Remove to a plate and keep warm.
In the same skillet, add the chicken broth mixture. Bring to a simmer and add chicken andscallions. Stir to coat chicken with sauce and heat through, about 1 to 2 minutes.
Serve over brown rice with steamed broccoli on the side.