Sweet and Sour Chicken

Ingredients: 
24 oz. (3-4) Chicken Breasts 
2 tsp Garlic Salt 
1/2 tsp Black Pepper 
1/2 cup Low-Sodium Chicken Broth 
1/2 cup White Vinegar 
1/2 cup Splenda or Xylitol
1 tbsp Low-Sodium Soy Sauce 
3 tbsp Low-Sugar Ketchup 
Arrowroot 
Cooked brown rice and veggies, for presentation 

Directions: 
1. Cut chicken into bite-sized pieces and place in a large bowl. 
2. Season the chicken with the garlic salt and pepper, turning to coat. 
3. Cook the chicken over medium/high heat until done (no pink centers). 
4. Meanwhile, whisk together chicken broth, vinegar, sweetener, soy sauce, and ketchup 
in a medium sauce pan. 
5. Bring sauce to a boil and then turn to low heat. Add the arrowroot a little at a time, 
whisking briskly. Add until sauce thickens to your liking.
6. Let the sauce set up by continuing to stir for about two minutes. 7. Pour sauce over cooked chicken and serve with brown rice and vegetables. 

Helpful Hints:
1. Make sure to cut and prep your chicken before you start adding the spices. Cut the 
chicken into bite-sized pieces, remove any excess fat, and wash if needed. 
2. Coat the chicken evenly to share the spices all over the meat. While the chicken cooks, 
you can start your sauce. The timing should be about perfect. 

Nutrition: 
Makes 4 servings 
Calories: 186 
Fat: 5 g 
Carbs: 1 g 
Protein: 33 g 

This is an adaptation of Jamie Eason's Recipe. Enjoy!