This one is very spicy if you use all the chili sauce, but it is great for warming up on snow days. If you aren't a fan of spice, I would suggest 1/2-1 Tbsp of the chili sauce. It is also very tasty when paired with some steamed brown rice (if you aren't a caveman). Enjoy!
3/4 pound chicken breast, thinly sliced
2 tsp low sodium soy sauce
1 (14 oz) can low sodium chicken broth
4 Tbsp cornstarch
1-2 Tbsp hot chili sauce
1 1/2 Tbsp rice wine or white wine vinegar
2 cups broccoli lightly steamed
1/2 red bell pepper thinly sliced
Combine chicken, soy sauce, and 2 Tbsp cornstarch in a bowl, mix well. Cook chicken in a skillet or wok over medium high heat until done (5-6 minutes). Place chicken on serving dish.
Mix together chicken broth, 2 Tbsp cornstarch, hot chili sauce, and rice vinegar in skillet or wok, bring to a boil. Cook 1 minute, or until thick. Add broccoli and red pepper, cook 2 minutes or until warm. Pour broccoli mixture over chicken. Serve.
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