Szechuan Orange Chicken

• 2 tablespoons Splenda sugar substitute
• 1 teaspoon cornstarch
• 14 teaspoon red pepper flakes
• 1 teaspoon grated orange rind
• 14 teaspoon gingerroot, minced
• 2 teaspoons vegetable oil
• 1 garlic clove, minced
• 1 lb boneless skinless chicken breast, cut into strips
• 2 tablespoons soy sauce
• 1 small onion, thinly sliced
• 3 green onions, sliced
• 1 medium red pepper, cut into strips

1. In a small saucepan, blend all sauce ingredients.
2. Cook over medium heat until sauce comes to boil and thicken.
3. Meanwhile, heat oil in large non-stick skillet.
4. Saute garlic, and chicken until chicken is no longer pink.
5. Add soy sauce, onion, green onions, and red pepper strips.
6. Continue cooking until vegetables are tender, stirring occasionally.
7. Pour sauce over, strir to coat chicken and vegetables.
8. Serve over hot cooked rice, if desired.

splenda sugar substitute, cornstarch, red pepper, orange rind, gingerroot, vegetable oil, garlic, chicken breast, soy sauce, onion, green onions, red pepper

Taken from www.food.com/recipe/szechuan-orange-chicken-409977 (may not work)