Sugar Free Sweet and Sour Braised Chicken
|1/4 cup ||all-purpose flour|
|1/2 tsp. ||each salt and pepper|
|8 ||chicken drumsticks, skinned|
|2 tbsp. ||vegetable oil|
|1 ||onion, cut into wedges|
|2 ||carrots, cut into chunks|
|1 ||sweet green pepper, cut into chunks|
|1/2 cup ||orange juice|
|1/4 cup ||SPLENDA® No Calorie Sweetener, Granulated|
|1/4 cup ||each soy sauce and tomato paste|
|1 tbsp. ||cornstarch|
|3 cloves ||garlic, minced|
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In shallow dish, combine flour, salt and pepper; coat chicken in mixture. In shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken. Remove to plate.
Add remaining oil to pan; sauté onion, carrots and green pepper until tender, about 5 minutes. Return chicken to pan.
Whisk orange juice, 1/2 cup (125 mL) water, SPLENDA® Granulated, soy sauce, tomato paste, cornstarch and garlic; add to pan and bring to boil. Reduce heat, cover and simmer for 40 minutes or until juices run clear when chicken is pierced. Serves 4.
Canadian Living Test Kitchen
braised chicken, chicken, main courses