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 skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes, add chicken and cook until browned, about 5 more minutes.
- Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
- Serve chicken and sauce over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.16 Kcal (1190 kJ) | ||
| Calories from fat | 59.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 1037.23mg | 43% | |
| Potassium | 450.82mg | 10% | |
| Total Carbs | 31.66g | 11% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 26.83g | 54% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.7 Kcal (409 kJ) | ||
| Calories from fat | 20.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 10% | |
|---|---|---|---|
| Cholesterol | 23mg | 22% | |
| Sodium | 356.62mg | 43% | |
| Potassium | 155mg | 10% | |
| Total Carbs | 10.88g | 11% | |
| Sugars | 1.09g | 13% | |
| Dietary Fiber | 0.88g | 10% | |
| Protein | 9.23g | 54% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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