2 teaspoons cornstarch, divided
1/4 cup low-sodium soy sauce, divided
12 ounces chicken breast tenders, cut in thirds
1/4 cup lemon juice
1/4 cup fat-free chicken broth
1 teaspoon ground ginger
2 cloves garlic, peeled and minced
2 teaspoons Splenda
1 tablespoon vegetable oil
1/4 cup red bell pepper, seeded and sliced
1/4 cup green bell pepper, seeded and sliced
Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in medium bowl.
Add chicken tenders.
Chill 10 minutes.
Stir lemon juice, remaining soy sauce, chicken broth, ginger, garlic, Splenda, and 1 teaspoon cornstarch together in medium bowl to make sauce.
Heat oil in medium frying pan.
Add chicken and cook over medium-high heat for 3 to 4 minutes or until chicken is no longer pink in center.
Add lemon sauce and sliced peppers.
Cook 2 to 3 minutes longer or until sauce thickens and peppers are hot.
Serve with rice or Asian noodles.
Pairs Well With
I got this recipe from a Splenda cookbook.