Ingredients 

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 cup fresh orange or tangerine sections, halved
1/8 teaspoon crushed red pepper
1/4 teaspoon grated orange or tangerine peel
1/2 teaspoon Sweet ‘N Low zero calorie sweetener
1 tablespoon low sodium soy sauce
1/2 cup low sodium chicken broth
1/2 cup fresh orange or tangerine juice
1/4 teaspoon minced fresh ginger root
1 clove garlic, minced
1/2 cup sliced water chestnuts
1/3 cup chopped onion
1/2 cup chopped red pepper
1 pound boneless, skinless chicken breast
2 tablespoons water

 

Directions

In non-stick skillet in hot oil, brown chicken; remove from skillet. Add red pepper, onion, water chestnuts, garlic and ginger root; cook and stir about 3 minutes. Add chicken, orange juice, chicken broth, soy sauce, Sweet ‘N Low, orange peel and crushed red pepper; bring to a boil. Cover; simmer 10 – 15 minutes. Add orange sections; cook about 5 minutes. Transfer chicken to platter; keep warm. In cup, mix flour and water; add to skillet. Cook 1-2 minutes.

 

Ingredients

2 pounds pork spareribs
2 tablespoons hoisin sauce or catsup
1 cup apple juice
1 tablespoon honey
1 tablespoon soy sauce
1 packet Sweet ‘N Low zero calorie sweetener

 

Directions

In saucepan of boiling water, simmer ribs about 5 minutes to remove excess fat. Drain. In shallow baking dish, combine remaining ingredients. Add ribs and marinate 2 to 3 hours. Preheat oven to 350F. Bake, uncovered, 45 minutes. Increase temperature to 450F and continue baking 5 to 10 minutes, or until very tender.