Kung Pao Chicken

Marinade
2 tsp. rice or white vinegar
2 Tbsp. soy sauce
Hot pepper sauce
1 Tbsp. finely chopped fresh ginger
1 green onion, chopped

Chicken & Vegetables
1 lb. boneless, skinless chicken breast, cut into cubes
1/3 cup peanut oil
Broccoli, peppers, carrots – chopped into pieces
¾ cup thinly sliced cabbage (or more if desired)

Seasonings
1 Tbsp. soy sauce
2 tsp. Splenda
1 tsp. rice or white vinegar

Mix vinegar, soy sauce, hot sauce, ginger and onion in a large bowl. Stir in chicken and marinate 15 minutes at room temperature or up to 12 hours in fridge.
Meanwhile, stir fry vegetables in oil over high heat until tender crisp – about 3 or 4 minutes. Transfer to a bowl. Add marinated chicken and marinade to skillet and stir fry until almost done. Add soy sauce, Splenda and vinegar mixture along with vegetables. Cook stirring an additional 3 or 4 minutes until chicken is cooked through. (Serves 2 or 3 with 10.6g carb per serving)

Sue

I made a couple of additions: since I'm lazy, I used packaged coleslaw cabbage instead of slicing a cabbage. Also I added 1 - 2 tablespoons of Oyster Sauce. That is great in any stirfry. The Splenda added just a touch of sweetness. This recipe is a keeper. I can add all the veggies the the doctor is always telling me to eat and still enjoy the meal.

Thanks for sharing. Monica