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Lemon Chicken

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Why I Love This Recipe

I got this recipe from a Splenda cookbook.

Ingredients You'll Need

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.

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