Diabetic Asian Lemon Chicken

• 12 ounces chicken breast tenders, cut in thirds
• 1 teaspoon cornstarch
• 1 tablespoon low sodium soy sauce
• 1/4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
• 1/4 cup low sodium soy sauce
• 1/4 cup fat free chicken broth
• 1 teaspoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 teaspoons Splenda sugar substitute
• 1 teaspoon cornstarch
• 2 teaspoons vegetable oil
• 1/4 cup red bell pepper, sliced into 2-inch strips
• 1/4 cup green bell pepper, sliced into 2-inch strips

1. Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2. Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
3. Heat oil in a medium size frying pan. Add chicken and cook over med. 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.
4. Serve with rice or Asian noodles.

chicken breast tenders, cornstarch, soy sauce, lemon juice, soy sauce, chicken broth, fresh ginger, garlic, splenda sugar substitute, cornstarch, vegetable oil, red bell pepper, green bell pepper

Taken from www.food.com/recipe/diabetic-asian-lemon-chicken-196336 (may not work)