After tasting this recipe my family and I wondered why we ever settled for Chinese take out! This has become a "regular" on our weekly rotation and adds some lovely variation! As always, ENJOY!
2 lbs of Boneless Skinless Chicken Breasts
1 Medium Onion
½ cup Ketchup
1 T Worcestershire Sauce
1 T Lemon Juice
1 T White Wine Vinegar (or balsamic Vinegar)
2 T Splenda
Heat 2 T of cooking oil to medium-high in a large skillet.
Chop onion and sauté in heated skillet until translucent.
Trim chicken breasts and cut into bite sized pieces and add the chicken to pan with the onions. Stir frequently and cook over medium-high heat for 15 minutes until chicken is completely cooked (165 degrees). Chicken should begin to have a lightly golden brown crust from the high heat.
In a separate bowl whisk together ketchup, worcestershire, lemon juice, vinegar and splenda.
Pour sauce over chicken and mix until chicken is covered and cook an additional 3-5 minutes. Serve with brown rice.