How To Prepare
Heat the oil in a skillet over medium-high heat, and cook the garlic and chili peppers until golden brown. Mix in chicken and Splenda, and season with garlic powder and pepper. Cook until chicken is no longer pink, but not done. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
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Ingredients
- 2 tablespoons chili oil
- 2 cloves garlic
- 3 hot chile peppers
- 16 oz (1 pound) skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 1/2 teaspoons Splenda
- 1 teaspoon Garlic powder
- 1 teaspoon black pepper
- 1 cup fresh mushrooms
- 1 cup chopped onions
Ingredients
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