Too Easy Oriental Chicken

• 2 lbs boneless skinless chicken thighs
• 2 tablespoons garlic, minced
• 3 green onions, chopped
• 6 teaspoons ginger powder
• 1/4 cup soy sauce
• 8 tablespoons chicken broth
• 3 tablespoons oyster sauce
• 3 tablespoons rice wine
• 3 teaspoons light soy sauce
• 1 teaspoon Splenda sugar substitute
• 1 tablespoon cornstarch, dissolved in water

1. Marinate chicken thighs in the dark soy sauce for at least 1 hour.
2. Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
3. Add in the chicken and saute until golden brown.
4. Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
5. Stir well.
6. Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
7. Serve and enjoy.

chicken thighs, garlic, green onions, ginger powder, soy sauce, chicken broth, oyster sauce, rice wine, soy sauce, splenda sugar substitute, cornstarch

Taken from www.food.com/recipe/too-easy-oriental-chicken-439323 (may not work)