From: http://allrecipes.com/recipe/mamas-asian-chicken-and-rice/detail.aspx but altered (serve with Sesame Green Beans)
1/3 cup warm water
1/4 cup Splenda
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (again, leave out if not ready for spice yet)
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed
2 teaspoons cornstarch
2 tablespoons cold water
In a bowl, stir together warm water, Splenda, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken.
This is another winner. I make rice for the kids and hubby in the rice cooker, but don’t have any myself.