General's Chicken
- ¾ cup no-salt chicken broth
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- 2 Tbsp soy sauce substitute (see recipe)
- 1 tablespoon white wine vinegar
- ½ teaspoon ground ginger
- 2 teaspoons vegetable oil
- ¼ cup onion, chopped
- 2 teaspoons garlic, minced
- ⅛ to ¼ teaspoon red pepper flakes, depending on taste
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- In a small bowl, mix together chicken broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.
- Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper and stir-fry 2 minutes. Add chicken and cook until browned, about 5 more minutes.
- Add sauce. Simmer until sauce thickens and chicken is cooked through, 3-5 minutes.
Serving size: 4 oz. Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/generals-chicken/
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