Diabetic Asian Lemon Chicken

• chicken breast tenders, cut in thirds↗12 ounces

  12

• cornstarch↗1 teaspoon

  1

• low sodium soy sauce↗1 tablespoon

  1

• fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)↗1⁄4 cup

  1⁄4

• low sodium soy sauce↗1⁄4 cup

  1⁄4

• fat free chicken broth↗1⁄4 cup

  1⁄4

• fresh ginger, minced↗1 teaspoon

  1

• garlic cloves, minced↗2

  2

• Splenda sugar substitute↗2 teaspoons

  2

• cornstarch↗1 teaspoon

  1

• vegetable oil↗2 teaspoons

  2

• red bell pepper, sliced into 2-inch strips↗1⁄4 cup

  1⁄4

• green bell pepper, sliced into 2-inch strips1⁄4 cup

  1⁄4

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Serve with rice or Asian noodles.