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Sweet Chinese-Style Chicken

July 26, 2016

 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!

 

Ingredients

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

 

Directions

  1. Heat 2 T of cooking oil to medium-high in a large skillet.

  2. Chop onion and sauté in heated skillet until translucent.

  3. 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.

  4. In a separate bowl whisk together ketchup, worcestershire, lemon juice, vinegar and splenda.

  5.  Pour sauce over chicken and mix until chicken is covered and cook an additional 3-5 minutes.  Serve with brown rice. 

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DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.