Oriental Chicken Tenders

4 servings

 

• 1 cup low sodium soy sauce
• 1/3 cup Splenda
• 4 teaspoons vegetable oil
• 1 ½ teaspoon ground ginger
• 1 teaspoon five spice powder
• 2 bunches scallions, chopped
• 1 ½ pounds chicken breast tenders (about 16 pieces)

In a large bowl, combine all ingredients except the chicken. Add chicken tenders to marinade; pour all into a plastic storage bag and refrigerate overnight.

Drain the chicken (reserve marinade) and place chicken on a baking pan lined with reynolds wrap. Bake in a preheated 350° oven to for about 15 minutes until browned and tender (basting occasionally with the marinade).

OR cook on your Foreman Grill for about 5 minutes. (Note: An easy way to clean up the mess on the older Foreman Grill is to wet a couple of paper towels and place them on the grills; heat for 2 minutes; throw away the hot paper towels and just wipe off the grills.)

Note: Use same amount of marinade if cooking less than 2 pounds of chicken.

Bon appetit!