Sweet ‘n Spicy Chicken Ferocious

A sweet-and-tangy skillet chicken dish simmered in vinegar, soy sauce, and spices, then finished with mushrooms, peas, and green onions. It has a bold, takeout-style flavor with a glossy sauce and just a little heat.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves cut into 1″ pieces
1 ½ cups distilled white vinegar
1 cup Splenda no Calorie Sweetener, Granulated
½ cup soy sauce
1 tablespoon red pepper flakes
2 tablespoons garlic powder
1 tablespoon onion powder
½ teaspoon ground ginger
1 8 oz package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water

Method

Heat oil in a large heavy skillet, over high heat. Add chicken pieces and fry, stirring until browned. Pour in the vinegar, soy sauce and Splenda, stirring until the sweetener is dissolved.
Season with red pepper flakes, garlic powder, onion powder and ginger.
Reduce heat to low, cover, and simmer for 15 minutes.
Taste the sauce at this point and adjust seasoning to personal taste. The sauce should be very sweet. If it is too tart, add more Splenda. If it is too sweet, add more vinegar.
Once the sauce is to your liking, add the mushrooms, peas and green onions. Simmer over low heat for another 5 minutes until the mushrooms shrink a bit.
Stir together the cornstarch and water. Stir the mix into the sauce and continue to simmer until sauce reaches desired thickness.
Serve immediately.