In a medium bowl, whisk together broth, conrstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about five 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 cup of chiken and sauce and 1/2 cup rice per serving.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4|
|Calories from Fat: 50 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 65mg||20 %|
|Sodium 533.4mg||18 %|
|Potassium 456.7mg||12 %|
|Total Carbohydrate 102.4g||30 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 98.6g|
|Protein 34.6g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 615
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