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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 4 servings The following items or measurements are not included below: Splenda granular 1 tablespoon white wine vinegar |
||
| Calories 287 | ||
| Calories from Fat 43 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 722mg | 30% | |
| Potassium 458mg | 13% | |
| Total Carbohydrate 28.5g | 9% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 0.5g | ||
| Protein 30.6g | 61% | |
Ingredients
- 3/4 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons Splenda granular, artificial sweetener
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground ginger
- 2 teaspoons olive oil
- 2 medium scallions, chopped
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 lb boneless skinless chicken breast
- 2 cups cooked brown rice
Directions
1
Cut chicken into 2 inch pieces.2
In a small bowl, mix together chicken broth, cornstarch, Splenda, soy sauce, vinegar and ginger. Set aside.3
Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper. Cook 2 minutes, add chicken and cook until browned, about 5 more minutes.4
Add sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.5
Serve chicken and sauce over rice.
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Featured Reviews for This Recipe
From: KimRaber
On Oct 2, 2008
Yum! I followed the recipe exactly, but made one exception. I substituted Splenda blend instead of regular Splenda. It was easy and quick, which is exactly what I was looking for. And the flavor was really fantastic. I wish I'd had some sugar snap peas to serve along with it! Next time I think I would cut the chicken up smaller and maybe even add more of it. There was plenty of sauce to go around. My husband's vote: "It's a keeper!" Thank you!
From: Chef #948789
On Sep 15, 2008
I had to give this 3 starts because my husband liked it a lot. I didn't care for it. There was a LOT of splenda in it and it definitely had a splenda after taste. I think I might try it again, use regular sugar and just count the points for the sugar, it can't be that many.
From: buckeyegirl7
On Sep 12, 2008
LOVED this recipe! Chinese food is one of my favorites, but this is even better than anything you can get in a restaurant — AND it's super easy. Thanks for the great, healthy recipe!
From: Seedbeads
On Jan 12, 2008
We had this tonight, though I had to make some changes. We had prepared noodles instead of rice, and I had to leave the red pepper flakes out so my toddler could eat it (and she loved it too). I also used 1/2 a diced onion because I have no scallions. The sauce was excellent and my husband is already requesting it later in the week.
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