| 1. |
In a medium bowl, whisk together broth, cornstarch, sweetener (like Splenda), soy sauce, vinegar and ginger; set aside. |
| 2. |
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes. |
| 3. |
Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3-5 minutes. |
| 4. |
After sauce has slightly thickened, add the broccoli florets. Remove from heat. |
| 5. |
Serve chicken and sauce over rice. |
| 6. |
Yields about 1 cup chicken with sauce and 1/2 cup rice per serving. |
