Sweet And Sour Chicken With Splenda Food

SWEET AND SOUR CHICKEN WITH SPLENDA

Steps:

• Combine chicken, cornstarch, sherry, salt and ginger. Toss to coat and set aside.
• 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.
• Drain and rinse veggies. Add pineapple to mix and set aside.
• In saucepan, combine splenda, ketchup, mustard, soy and vinegar. Bring to low simmer.
• Add corn starch and water and cook until thickened. Stir in veggies.
• Heat a pan or wok. Add oil. When hot add chicken and cook until done. Combine sauce mix and chicken.

SWEET AND SOUR CHICKEN

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

SWEET AND SOUR CHICKEN

Steps:

• Mix together first 6 ingredients.
• Add chicken; coat well.
• Heat oil in electric skillet to 375 degrees.
• Fry chicken until lightly browned.
• Removed chicken; drain.
• Drain pineapple, reserving liquid.
• Add enough water to juice to make 1 cup.
• Add 2 T. cornstarch, mixing well.
• Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
• Bring mixture to a boil.
• Stir green pepper and chicken into sauce; cook until thoroughly heated.
• Serve over rice.