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CarbsPerServing:
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 up
2 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
Direction:
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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For
Details about Ingredients , check your nearest American Store
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