• 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

1. Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in medium bowl.
2. Add chicken tenders.
3. Chill 10 minutes.
4. Stir lemon juice, remaining soy sauce, chicken broth, ginger, garlic, Splenda, and 1 teaspoon cornstarch together in medium bowl to make sauce.
5. Heat oil in medium frying pan.
6. Add chicken and cook over medium-high heat for 3 to 4 minutes or until chicken is no longer pink in center.
7. Add lemon sauce and sliced peppers.
8. Cook 2 to 3 minutes longer or until sauce thickens and peppers are hot.
9. Serve with rice or Asian noodles.

I got this recipe from a Splenda cookbook.