Post by chief_cook2 on Jan 21, 2007 17:21:07 GMT -6
Sweet and Sour Chicken Stir-Fry (a splenda recipe)
1 TBSP vegetable oil 1 lb boneless skinless chicken breasts, cut into strips 1 (8 oz) can sliced water chestnuts, drained 1 cup bell pepper strips (about 1/2 large pepper) 1/2 cup chopped onion 2 TBSP cornstarch 2 TBSP soy sauce 1 TBSP rice vinegar 1/4 tsp salt 1/4 cup Splenda 1 cup pea pods (or one pkg frozen)
Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside. Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly. Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in Splenda and salt. Add pea pods and chicken; cook until pea pods turn bright green and chicken is heated through. Serve immediately.
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