Chinese Chicken

This has become my favorite Lean & Green™ dish. I call it Chinese chicken. It's kind of a sweet and sour chicken served over steamed vegetables. It also has a little kick to it.

Servings: 4
15 pieces dried black mushrooms
2 pounds (bone/skin)less Chicken Breast
1 tablespoon canola oil
½ cup Splenda®
½ cup white wine vinegar
½ cup low-carb ketchup (I use Heinz® One Carb Ketchup)
¼ cup low-sodium soy sauce
1½ teaspoons Sriracha Hot chili sauce
2 Tablespoons sugar-free cherry syrup
¼ cup water
1 teaspoon cornstarch

· Soak mushrooms in a bowl of warm water for a half-hour or until soft
· Remove the stems and then cut the mushrooms in half. (discard the water)
· Slice chicken breasts into ½” wide strips
· Heat skillet over medium-high heat
· Add oil to pan and cook chicken until golden brown.
· Remove and drain the chicken on a paper towel.
· Add Splenda, vinegar, ketchup, soy sauce, Sriracha, and cherry syrup and wait until it boils.
· Add the chicken and stir until it is covered in sauce.
· Add mushrooms, stir ingredients, and let simmer for 2-3 minutes.
· Mix cornstarch and water until cornstarch is disolved
· Stir cornstarch and water mixture into the sauce until it reaches a boil and becomes thick.
· Serve hot over your favorite stir fry vegetables.