 | | Directions | | In a small saucepan, combine the cornstarch, water, sweetener, soy sauce, vinegar, garlic, ginger and black pepper. Let simmer over low heat, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F. Lightly grease a 9x13 baking dish. Place chicken pieces in prepared dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Brush with sauce every 10 minutes during cooking. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. |
|
|
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon cornstarch |
| - | | 1 tablespoon cold water |
| - | | 1/2 cup SPLENDA® sweetener |
| - | | 1/2 cup soy sauce |
| - | | 1/4 cup apple cider vinegar |
| - | | 1 clove garlic, minced |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/4 teaspoon black pepper |
| - | | 12 chicken thighs, boneless, skinless |
| |
| |
