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.
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.