More Great Recipes: Main Dish | Poultry | Stove

Lemon Chicken


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By jody
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


Notes

I got this recipe from a Splenda cookbook.

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