Chicken Ferocious Over Rice

1 tsp Canola oil
2 Boneless Skinless Chicken Breast, sliced into strips
1/4 cup rice wine vinegar
1.25 cups water
.5 cups lite soy sauce
1 cup Splenda, Divided
1/2 tbsp red pepper flakes, or to taste
2 tbsp garlic poder
1 tbsp onion powder
1/2 tsp ground ginger
1 8oz pkg button mushrooms sliced
3 green onion, chopped
3 tsp cornstarch
2 cups brown rice

Prepare brown rice first as directed on package.
Heat oil in a large skillet over high heat.
Add chicken pieces and fry stirring until browned.
pour in vinegar, water soy sauce, and half of the Splenda, stirring until dissolved.
Season with red pepper flakes, garlic, onion and ginger to taste.
reduce heat to low, cover and simmer for 15 minutes.
Taste the sauce at this point and adjust to taste. The sauce should be very sweet and a little spicy. If it is too tart add more Splenda, too sweet add more vinegar.
Add mushrooms and green onions.
Cover and simmer another 5 minutes until the mushrooms begin to shrink.
In separate container stir together the cornstarch and 3 tbsp cool water, then stir into sauce.
Continue to simmer untill it reaches the desirerd thickness.
Divide rice on plates, and serve chicken ferocious on top. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user KRYSTENA2135.