Makes 3 Servings

Ingredients

3 tablespoons butter
1 tablespoon garlic, chopped
1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons SPLENDA® Naturals Sugar and Stevia Sweetener Blend
2 tablespoons soy sauce
1 tablespoon cider vinegar
1/4 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
1 1/2 pounds chicken wings, cut into three pieces, discard tips

Directions

Preheat oven to 375°F

In a medium-sized saucepan, melt butter with garlic and simmer for 1 minute.

Add the rest of the ingredients (except chicken) and bring to a simmer then cool.

In a medium-sized mixing bowl, add the chicken wings and sauce, and stir to coat.

Spray a baking sheet with vegetable spray.

Place chicken wings on baking sheet in a single layer.

Bake for 30 minutes in preheated oven, or until juices run clear.

Nutritional Information

Calories 270
Total Fat 14 g
Cholesterol 70mg
Sodium 1490mg
Total Carbs 19g
Dietary Fiber 1g
Sugars 16g
Protein 18g

 

Recipe courtesy of Splenda.com.
Sweet Chicken Chili with Truvia

Makes 8 Servings

Ingredients

6 skinless chicken breast
1 can red kidney beans (14.5 oz.), low sodium, undrained
1 can pinto beans (14.5 oz.), low sodium, undrained
1 can black beans (14.5 oz.), low sodium, undrained
1 cup green bell pepper, cleaned and chopped
2 tablespoon Truvía® Brown Sugar Blend
1 can tomato paste (6oz.), no salt added
2 tablespoon rice wine vinegar
2 teaspoon chili sauce
1⁄2 teaspoon salt

Directions

Pace chicken breast into bottom of slow cooker.

Pour in kidney, pinto and black beans.

Add onions, bell pepper, Truvía® Brown Sugar Blend, tomato paste, rice wine vinegar, chili sauce and salt.

Stir to combine all.

Cook on high setting for 1 hour.

Stir and set cooker to low and cook for at least 4 more hours.

Insert a meat or instant-read thermometer to determining the temperature of the thickest part of the chicken breast once meat reaches at least 165° Fahrenheit.

Carefully remove chicken breasts and shred with 2 forks.

Stir chicken back into chili.

Serve and refrigerate leftovers.

Nutritional Information

Calories 240
Total Fat 3g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 43g
Dietary Fiber 10g
Sugar 10g

 

Recipe courtesy of Truvia.com.

Makes 4 Servings

Ingredients

12 ounces skinless boneless chicken cutlets, cut into 1-inch pieces
1/2 teaspoon toasted sesame oil
1 teaspoon rice wine or dry Sherry
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh asparagus in 1-inch pieces, about 6 ounces before trimming

Sauce
1/2 cup fat-free reduced sodium chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon rice wine or dry Sherry
1 tablespoon reduced-sodium soy sauce
1 large garlic clove, finely chopped
2 tablespoons Stevia In The Raw® Bakers Bag
1/8 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Directions

Place the chicken in a mixing bowl. Add the sesame oil, wine, soy sauce, salt and pepper and mix to coat the chicken. Set the chicken aside to marinate while measuring and combining the sauce ingredients.

In a small bowl, combine the broth, lemon zest and juice, wine, soy sauce, garlic, Stevia In The Raw®, pepper flakes, and sesame oil. Set the sauce aside.

In a small bowl, combine the cornstarch with 2 teaspoons cold water, leaving the spoon in the bowl, and set aside.

Coat the bottom of a wok heavily with cooking spray, including 5 inches up the sides. Set the wok over the highest heat possible. When a drop of water flicked into the wok dances, add asparagus and stir-fry until it is bright green, 1 minute. Turn the asparagus out onto a plate.

Add the marinated chicken and stir-fry until it is lightly browned but still pink in the center, 3 minutes. Pour in the sauce. Keeping the chicken moving with the wok paddle, cook for 3 minutes, or until the pieces are white in the center. Stir the cornstarch mixture and add it to the work. Return the asparagus to the wok, and stir-fry until the sauce thickens enough to coat the chicken and asparagus, 1 minute.

Immediately divide the stir-fry among 4 plates and serve.

Nutritional Information

Calories 120
Total Fat 3.5g
Carbohydrate 4g
Protein 16g
Dietary Fiber <1g
Sodium 920mg

 

Recipe courtesy of InTheRaw.com.