8 skinless, boneless chicken thighs or chicken tenders
3 T balsamic vinegar
3 T low sodium soy sauce
1 t Splenda or (2 T Brown Sugar Blend Splenda or 3 T honey Consolidation)
2 t chili paste
In a skillet with a bit of cooking spray, brown both sides of your chicken. Chicken thighs should probably cook for 5 minutes a side, chicken tenders for about 3. While you’re doing that, combine the rest of the ingredients in a saucepan, bring to a boil and simmer for 5 minutes, or until it thickens. After your chicken has browned, add the sauce to the skillet and cook for another 5-10 minutes for thighs, 5-7 minutes for tenders, or until chicken is fully cooked. Voila. It’s that simple!