Chicken Ferocious

September 8, 2013 at 9:44 AM | Posted in chicken, spices and herbs | 2 Comments
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A delicious and healthy Chicken Ferocious Dinner. Diabetic friendly and for those watching their calories and carbs as it comes in at 250 calories and 20 carbs.


Chicken Ferocious


2 teaspoons Extra Virgin Olive Oil
4 skinless, boneless Chicken Breast halves – cut into 1 inch pieces
1 1/2 cups Distilled White Vinegar
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Light Sodium Soy Sauce
1 tablespoon Red Pepper Flakes, or to taste
2 tablespoons Garlic Powder, or to taste
1 tablespoon Onion Powder, or to taste
1 tablespoon Ground Cumin
1/2 teaspoon Ground Ginger
1 (8 ounce) package Button Mushrooms, sliced
3 Green Onions, chopped
3 teaspoons Cornstarch
2 tablespoons Cold Water



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 Granulated Sweetener; stirring until sweetener is dissolved. Season with red pepper flakes, garlic powder, onion powder, cumin, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more Splenda Granulated Sweetener; if it is too sweet, add more vinegar.
Once the sauce is to your liking, add the mushrooms and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
Makes 4 servings.


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  1. mmmmmm I like the spiciness in that recipe!

    • Very well seasoned!

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