Sweet and Sour Chicken With Splenda |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I don't remember where I got this recipe but it makes a lovely sweet but healthy chicken recipe that is good with brown rice. I normally make the chicken and then add some of the sauce and veggies to the rice as it is cooking. I don't add pineapple but included it since most people love it. I also Ingredients:
1 tablespoon sesame oil |
1 lb boneless skinless chicken breast |
2 teaspoons cornstarch |
1 teaspoon sherry wine |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1/2 cup carrot, shredded |
1/2 cup green pepper, chopped |
1/2 cup onion, chopped |
1/2 cup pineapple chunk |
2 serrano peppers (optional) |
1/2 cup splenda granular |
2 tablespoons cornstarch |
1/4 cup low-sugar ketchup |
1 teaspoon soy sauce |
1/3 cup apple cider vinegar |
2 tablespoons mustard |
1/4 cup water |
Directions:
1. Combine chicken, cornstarch, sherry, salt and ginger. Toss to coat and set aside.
2. Put carrots into saucepan and add water to just cover. Boil for one minute and then add pepper and onion and boil for one more minute.
3. Drain and rinse veggies. Add pineapple to mix and set aside.
4. In saucepan, combine splenda, ketchup, mustard, soy and vinegar. Bring to low simmer.
5. Add corn starch and water and cook until thickened. Stir in veggies.
6. Heat a pan or wok. Add oil. When hot add chicken and cook until done. Combine sauce mix and chicken.
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