Chicken Chop Suey

I found this recipe on an eating well website.  Originally, the recipe called for pork, but since I already had chicken at home I decided to use that rather than buy more than I needed to!  Truthfully, I "liked" this dish, but I don't think I'll be making it all the time, at least not the way I made it this time.  Helpful hint:  It needs more veggies!  Try adding water chestnuts, pea pods, broccoli, carrots...anything to kick up the flavor a little bit.  But, over all, I'm glad I tried it!  Here's what you'll need (makes roughly 2-3 servings): 

1/2 cup reduced sodium chicken broth
1 1/2 Tbs reduced sodium soy sauce
1 Tbs molasses
1/4 tsp ground pepper
2 1/2 tsp cornstarch
1 Tbs oil
1/2 lb boneless skinless chicken breast
1/2 medium red onion
1 1/2 cup bean sprouts
1/2 Tbs fresh ginger

Combine chicken broth, molasses, and pepper in a medium bowl.  Transfer 1 Tbs of the mixture to a small bowl; stir in cornstarch until mixed, and set aside for later.  Heat 1/2 Tbs oil in a large skillet and add chicken.  Cook chicken until no longer pink.  Transfer chicken to a plate and set aside.  Cook the onion, sprouts, and ginger for about 3 minutes over med-high heat.  Pour the broth and soy sauce mixture in the pan and bring to a boil.  Cook, stirring for another 3 minutes.  Reduce heat and add chicken and reserved cornstarch mixture and cook until slightly thickened (about one minute).  I finished this dish by serving it over Pad Thai noodles!