Makes 4 Servings
1 tablespoon low sodium soy sauce
12 ounces uncooked chicken breast tenders
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon SPLENDA® granulated
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips
Mix 1 tsp. cornstarch and 1 Tbsp. soy sauce in a small mixing bowl. Add chicken. Place in refrigerator and marinate for 10 minutes.
Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, sweetener and 1 tsp. cornstarch together in a medium-sized mixing bowl.
Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
Total Fat: 4.5g
Total Carbs: 6g