1/4 cup + 1 tbsp low-sodium soy sauce, divided
12-oz chicken breast tenders, cut into thirds
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tsp minced fresh ginger
2 garlic cloves, minced
1 tbsp Splenda Granulated
1 tbsp olive oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips
Mix 1 teaspoon of the cornstarch and the 1 tablespoon soy sauce in a small mixing bowl. Add the chicken pieces, stir to coat, cover and marinate in the refrigerator for 10 minutes.
In a medium mixing bowl, stir together the lemon juice, chicken broth, ginger, garlic, Splenda, and the remaining teaspoon of cornstarch.
Heat the olive oil in a medium-size frying pan. Add the chicken and cook over medium-high heat 3 to 4 minutes or just until cooked through. Add the sauce and peppers. Cook 1 to 2 minutes or until the sauce thickens and the peppers are crisp tender.
Garnish with lemon slices, if desired.
Yield: 4 servings
Per serving: 150 calories, 21g protein, 6g carbs
Dietary Exchanges: 1/2 starch, 3 lean meats
Note: Stock photo