Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. 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. add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes. serve chicken and sauce over rice. yields about 1 cup chicken with sauce and 1/2 cup rice per serving.

Target recipe: to make pepper sauce, mix cornstarch and water together. add garlic, ginger, sugar, soy sauce, vinegar, and wine. then add chicken broth and msg and stir until sugar dissolves. refrigerate until needed. in separate bowl, mix chicken, soy sauce, and pepper. stir in egg. add cornstarch until chicken is coated evenly. add oil to separate chicken pieces. divide chicken into small quantities and deep fry at 350f until crispy. drain on a paper towel. place a small amount of oil in wok and heat until wok is hot. add scallions and peppers and stir fry briefly. stir sauce; add to wok. place chicken in sauce and cook until sauce thickens. add either cornstarch or water as needed. serve with rice.