Asian Chicken With Brussels Sprouts


1/3 cup Low-sodium soy sauce
1/3 cup Rice vinegar
1/4 cup Dark brown sugar
2 tablespoons Grated ginger
2 cups Low-sodium chicken broth
1 1/2 pounds Boneless, skinless chicken breasts, cut into 1-inch pieces
2 Carrots, cut into 1/8-inch rounds
8 ounces Brussels sprouts, thinly sliced or shredded
2 Scallions (white and light green parts), sliced


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