Source: dLife

A spicy combination of Chinese five-spice powder, ginger, and soy.

Servings

3 tbsp cooking sherry
2 tbsp low sodium soy sauce
2 tbsp brown sugar substitute, granulated (or 1 tbsp brown-sugar substitute syrup)
1 tsp fresh ginger root , finely chopped
1 medium garlic cloves , minced
0.5 tsp Chinese 5-spice powder
4 boneless skinless chicken breasts
1 tsp cornstarch
1 tbsp cold water , cold
2 scallions , thinly sliced, for garnish

1 In a shallow 1 1/2-quart microwaveable dish, combine the sherry, soy sauce, sugar substitute brown sugar syrup, ginger, garlic, and five-spice powder. Add the chicken and turn to coat. Cover with vented plastic wrap and microwave for 5 minutes on high power. Turn the chicken and cook for 5 minutes longer.
2 Place the chicken on a serving platter. Do not discard the juices in the dish.
3 In a cup, dissolve the cornstarch in the water and stir into the juices in the dish. Cover with vented plastic wrap and microwave on high power for 1 1/2 minutes. Stir and pour over the chicken. Sprinkle the scallions over the top for garnish before serving.

You may want to reduce the amount of five-spice powder to give the dish a little less heat. Note: Splenda brown sugar syrup is available at www.naturesflavors.com and Sugar Twin brown sugar replacement is available in stores and at www.lowcarb.com.