SWEET & SOUR CHICKEN

SWEET & SOUR CHICKEN
3 boneless chicken breasts
Salt, pepper and garlic powder
1 tablespoon oil
2 green peppers, coarsely chopped
1 small onion, coarsely chopped, 2 1/2 ounces
1 medium carrot, sliced on the bias, 2 ounces
1 clove garlic, minced

SAUCE:
1/2 cup cider vinegar
1/2 cup chicken broth
1 teaspoon blackstrap molasses
2/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger or a pinch of freshly grated ginger
2 tablespoons Better "Heinz" Ketchup
2 tablespoon soy sauce
2 tablespoon rice wine or dry white wine
2 tablespoon Da Vinci sugar free syrup, pineapple flavor
1/2 teaspoon xanthan gum

To prepare the sauce, mix all of the ingredients together except the xanthan gum in a small saucepan. Bring to a boil. Lightly sprinkle the xanthan gum a little at a time over the surface and briskly whisk in until the sauce thickens; set aside. You can make the sauce up to several days ahead of time and store in the refrigerator.

Season the chicken with salt, pepper and garlic powder. Grill or pan fry the chicken until just barely done; cut into bite-size pieces and set aside. Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the peppers, onion, carrot and garlic until the peppers and carrot are almost crisp-tender. Add the sauce to the wok; cook until bubbly. Stir in the chicken and cook until heated through. Serve over chopped iceberg lettuce, if desired.

Makes 5 servings
Do not freeze

SWEET & SOUR CHICKEN - QUICKER METHOD
2-3 cups diced cooked chicken, white or dark meat
1 tablespoon oil
2 green peppers, coarsely chopped
1 small onion, coarsely chopped, 2 1/2 ounces
1 medium carrot, sliced on the bias, 2 ounces
1 clove garlic, minced
3/4 teaspoon xanthan gum

SAUCE:
1/2 cup cider vinegar
1/2 cup chicken broth
1 teaspoon blackstrap molasses
2/3 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon ground ginger or a pinch of freshly grated ginger
2 tablespoons Better "Heinz" Ketchup
2 tablespoon soy sauce
2 tablespoon rice wine or dry white wine
2 tablespoon Da Vinci sugar free syrup, pineapple flavor

To prepare the sauce, whisk all of the ingredients in a 2-cup measuring cup; set aside.

Heat the oil in a wok or large nonstick skillet over medium-high heat. Stir-fry the peppers, onion, carrot and garlic until the peppers and carrot are almost crisp-tender. Lightly sprinkle the xanthan gum over the surface of the vegetables then quickly stir in well. Toss in the chicken. Give the sauce a quick stir then pour it into the wok. Bring the sauce to a boil; cook and stir until it thickens and the vegetables have finished cooking. Serve over chopped iceberg lettuce, if desired.

Makes 5 servings
Do not freeze

With granular Splenda:
Per Serving: 159 Calories; 4g Fat; 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10g Net Carbs

With liquid Splenda:
Per Serving: 146 Calories; 4g Fat; 18g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

The sauce in this dish is the same on used in the Sweet & Sour Pork Stir Fry recipe. This is very good. You could also use leftover cooked chicken. By using leftover chicken, and making your sauce and chopping the veggies the day before, you can put this dish together very quickly.

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