4 servings
Ingredients:
1 lb chicken breasts, sliced
3 tbsp soy sauce
2 tbsp splenda
2 tsp minced garlic
2 tsp minced ginger
2 tsp chili garlic sauce
1 tbsp rice vinegar
9 tbsp water, divided
1 tbsp cornstarch
Directions:
Heat a large sprayed skillet on medium high and add the chicken slices. Stir and cook until chicken is browned and cooked through, around 5 minutes. Set aside.
In a medium saucepan over high heat, bring the 3 tbsp soy sauce, 2 tbsp sugar, 2 tsp minced garlic, 2 tsp minced ginger root, 2 tsp chili garlic sauce, 1 tbsp rice vinegar and 8 tbsp water to boil.
Meanwhile add 1 tbsp of cornstarch to 1 tbsp water to make a slurry.
Add slurry to boiling sauce and stir until thickened.
Add thickened sauce to the cooked chicken and cook until heated through.
Suggested Serving: Serve chicken and sauce over fried or plain cauliflower rice with cucumber, sliced green onions, yum yum sauce and sesame seeds.
Kommentare