Source: SPLENDA®

Chicken breast halves coated with a black pepper, soy sauce, and ginger sauce.

Servings

1 tbsp cornstarch
1 tbsp cold water , cold
0.5 cup SPLENDA® No Calorie Sweetener, granulated
0.5 cup low sodium soy sauce
0.25 cup cider vinegar
1 medium garlic cloves , minced
0.5 tsp ground ginger
0.25 tsp black pepper
6 boneless skinless chicken breasts , 12 halves

1 In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2 Preheat oven to 425 degrees F.
3 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.