Carbs Per Serving : 37g total
Effort: Easy
Ingredients:
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon water
1 splenda packets
2 teaspoons sesame oil -- or vegetable oil
1/2 teaspoon Frank's hot sauce
3 pounds chicken -- (3 to 3 1/2) broiler/fryer cut up2 tablespoons
vegetable oil
1 teaspoon ginger root -- finely chopped
2 cloves garlic -- finely chopped
3 tablespoons green onion -- sliced
1 1/2 cups mushrooms
3 bell peppers -- cut into 1-inch pieces
How to Prepare:
Mix soy sauce, vinegar, water, sesame oil and pepper sauce in
shallow glass or plastic dish or heavy resealable bag. Add chicken;
turn to coat with marinade. Cover dish or seal bag and refrigerate,
turning chicken occasionally, at least 1 hour but no longer than 24
hours. Remove chicken from marinade; reserve marinade. Heat
vegetable oil in 12-inch nonstick skillet or Dutch oven over medium
heat. Cook chicken in oil about 15 minutes, turning occasionally,
until brown on all sides. Cover and cook over low heat about 20
minutes or until juice is no longer pink when centers thickest
pieces are cut. Remove chicken from skillet, keep warm. Drain all
but 1 tsp drippings from skillet. Heat drippings and marinade in
skillet over medium-high heat. Stir in gingerroot, garlic and
onions. Cook and stir about 30 seconds or until garlic is light
golden brown. Stir in mushrooms and bell peppers. Cook about 5
minutes, stirring occasionally, until bell peppers are crisptender.
Serve with chicken.
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