From member.........
- ½ cup cider vinegar
- ½ cup no sodium soy sauce substitute (recipe below)
- ½ cup Splenda
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger root
- 1/8 teaspoon pepper
- 3-4 lb skinless, boneless, chicken breasts
Combine all ingredients except the chicken in a shallow baking dish and stir until Splenda dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for at least 3 hours or overnight.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
Soy Sauce Substitute (Adapted from allrecipes.com)
- 4 teaspoons balsamic vinegar
- 2 teaspoons DaVinci Sugar Free Syrup, Pancake Flavor
- ¼ teaspoon ground ginger
- 1 pinch white pepper
- 1 pinch garlic powder
- 2 cans (14.25 oz) nsa beef broth
In a saucepan over medium heat, stir together the beef broth, balsamic vinegar, syrup, ginger, white pepper, and garlic powder. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
This Recipe Contains: Protein B
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