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This fast easy one-skillet recipe yields
the most delicious spicy Mandarin/Szechuan flavor.
- 2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch
1 1/2 cups distilled white vinegar
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup soy sauce
1 tablespoon red pepper flakes, or to taste
2 tablespoons garlic powder, or to taste
1 tablespoon onion powder, or to taste
1/2 teaspoon ground ginger
1 (8 ounce) package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water
- Heat oil in a large heavy skillet over
high heat. Add chicken pieces, and fry, stirring, until browned.
Pour in the vinegar, soy sauce, and SPLENDA® Granulated Sweetener;
stirring until sweetener is dissolved. Season with red pepper
flakes, garlic powder, onion powder, and ginger. Reduce heat
to low, cover, and simmer for 15 minutes. Taste the sauce at
this point and adjust seasoning to taste. The sauce should be
very sweet. If it is too tart, add more SPLENDA® Granulated
Sweetener; if it is too sweet, add more vinegar.
- Once the sauce is to your liking, add
the mushrooms, peas, and green onions. Simmer gently over low
heat for another 5 minutes, until the mushrooms shrink a bit.
Stir together the cornstarch and water, and stir it into the
sauce. Continue to simmer until it reaches the desired thickness.
Makes 4 servings.
Note: Submitted by a home cook, this recipe
has not been tested by the SPLENDA® Test Kitchens.
Nutrition Info Per Serving (1/4 of recipe):
Calories: 250; Calories from Fat: 40; Total Fat: 5g; Saturated
Fat: 1g; Cholesterol: 70mg; Sodium: 1960mg; Total Carbs: 19g;
Dietary Fiber: 4g; Sugars: 4g; Protein: 34g
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.