Sweet and Sour Chicken

• 1/4 cups Light Soy Sauce
• 1/4 cups White Vinegar
• 1/4 cups Splenda
• 1 Tablespoon Cornstarch
• 1/2 pounds Chicken Breasts
• 1/4 cups Cornstarch
• 1 pound Mixed Vegetables Fresh Or Frozen (mushrooms, Yellow Squash, Onion, Bell Pepper, Asparagus, Cauliflower, Green Beans, Snap Peas, Carrots)
• 2 Tablespoons Canola Oil
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1/4 cups Peanuts
• 4 cups Cooked Brown Rice, For Serving

1. For your stir fry sauce mix the soy sauce, vinegar, splenda and 1 Tablespoon of cornstarch in a small bowl.
2. Set aside.
3. Cut chicken breasts in to 1 1 1/2 inch pieces.
4. Put 1/4 cup of cornstarch into a dish and add chicken, turning to coat.
5. If using fresh vegetables, cut into bite size pieces or julienne strips to assist with quick cooking.
6. Heat 1 Tablespoon of canola oil in a wok on high heat.
7. Add chicken stirring constantly until brown on all sides.
8. About 4-5 minutes.
9. Remove chicken to a bowl.
10. Add 1 Tablespoon of canola oil to the wok and heat up on high heat.
11. Add all the mixed vegetables to the wok.
12. Stir fry until crisp tender.
13. About 3-4 minutes.
14. Add garlic and ginger to the vegetables.
15. Cook until fragrant, 1 minute longer.
16. Add chicken back into the wok and also add the stir fry sauce.
17. Stir to coat everything and heat through.
18. Add peanuts, stir once more, and serve over brown rice.

soy sauce, white vinegar, splenda, cornstarch, chicken breasts, cornstarch, vegetables, canola oil, garlic, ginger, peanuts, brown rice

Taken from tastykitchen.com/recipes/main-courses/sweet-and-sour-chicken-8/ (may not work)