Spanish Chicken

1 pound boneless chicken breast – trimmed of fat, sliced thin
4 ounces tomato sauce
3 tablespoons vegetable oil
3 packets Splenda®
½ teaspoon sea salt
¼ teaspoon black pepper
2 cloves garlic – diced fine
½ whole fresh jalapeño – diced fine
6-12 green onions stalks – diced
½ cup cheddar cheese – grated

Combine chicken, 2 tablespoons oil, Splenda®, salt, and pepper, jalapeño and onion. Refrigerate if desired. In 375 degree wok, cook garlic in 1 tablespoon oil for 3 to 5 minutes. Add meat mixure and green onions. Stir-fry for 10-20 minutes, or until meat is cooked through. Add tomato sauce and cook until thinkens. Remove from heat and sprinkle with cheddar.

Serves 3: Dan, Amy and Connor

This is an original recipe by me. – Dan