Ingredients
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12 ounces chicken breast tenders, cut in thirds
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1 teaspoon cornstarch
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1 tablespoon low sodium soy sauce
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1/4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
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1/4 cup low sodium soy sauce
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1/4 cup fat free chicken broth
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1 teaspoon fresh ginger, minced
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2 garlic cloves, minced
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2 teaspoons Splenda sugar substitute
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1 teaspoon cornstarch
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2 teaspoons vegetable oil
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1/4 cup red bell pepper, sliced into 2-inch strips
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1/4 cup green bell pepper, sliced into 2-inch strips
Instructions
- Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
- Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
- Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
- Serve with rice or Asian noodles.