- Marinade
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 1/2 cups light soy sauce
- 1/2 cup sesame oil
- 10 cloves garlic
- 4 ounces chopped fresh ginger
- 4 ounces fresh, chopped lemon grass
- 2 medium green onions, chopped
- 4 boneless skinless chicken breasts
- 20 asparagus spears, trimmed
- Combine all marinade ingredients in a medium bowl. Stir well. Add chicken breasts and marinate seven hours or overnight.
- Remove chicken breasts from marinade. Grill 10-15 minutes or until thoroughly cooked. Grill asparagus 3-4 minutes or until crisp-tender.