Supper tonight

SEOUL CHICKEN

6-8 chicken thighs, skin on
5 tablespoons soy sauce
1/4 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water
Xanthan gum, optional Place the chicken pieces in a gallon size ziploc bag. Mix the remaining ingredients, except the xanthan gum, in a small bowl. Pour the marinade into the bag with the chicken. Close the bag and knead gently to coat all of the chicken pieces. Place in a shallow pan, just in case the bag leaks. Put in the refrigerator and marinate at least 1 hour, turning the bag over occasionally. Dump the entire contents of the bag into a 9x13" glass baking pan. Arrange the thighs skin side up. Bake at 425º for 35-40 minutes until the meat is done. Remove the chicken from the baking pan to a serving platter and keep warm. Skim most of the fat off the juices remaining in the pan and pour into a small saucepan. Bring to a boil and lightly sprinkle the xanthan over the liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough or you'll get glue. Serve the sauce over chicken. The unthickened pan juices can also be served over the chicken and are very tasty over Fried "Rice". Makes 6-8 servings
Can be frozen With granular Splenda:
Per 1/6 Recipe: 300 Calories; 21g Fat; 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 225 Calories; 16g Fat; 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs With liquid Splenda:
Per 1/6 Recipe: 296 Calories; 21g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/8 Recipe: 222 Calories; 16g Fat; 17g Protein; 1.5g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs