Sweet and Sour Chicken With Splenda

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)

Sauce

• 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. 1

   Combine chicken, cornstarch, sherry, salt and ginger. Toss to coat and set aside.

2. 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. 3

   Drain and rinse veggies. Add pineapple to mix and set aside.

4. 4

   In saucepan, combine splenda, ketchup, mustard, soy and vinegar. Bring to low simmer.

5. 5

   Add corn starch and water and cook until thickened. Stir in veggies.

6. 6

   Heat a pan or wok. Add oil. When hot add chicken and cook until done. Combine sauce mix and chicken.