• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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.


I got this recipe from a Splenda cookbook.

Categories: Main Dish  Poultry  Stove 

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