Lemon Chicken

(makes 4 servings)

Ingredients:

• 2 tsp. cornstarch, divided
• 5 Tbsp. low sodium soy sauce
• 1½ (about 12 oz.) chicken breast tenders, cut in thirds
• ¼ cup fresh lemon juice
• ¼ cup fat-free chicken broth
• 1 tsp. fresh ginger, minced
• 2 cloves garlic, minced
• 1 Tbsp. SPLENDA® No Calorie Sweetener, Granulated
• 1 tsp. cornstarch
• 1 Tbsp. vegetable oil
• ¼ cup red bell pepper, sliced into 2” strips
• ¼ cup green bell pepper, sliced into 2” strips

Preparation:

• In a small-size mixing bowl, mix 1 tsp cornstarch and 1 Tbsp soy sauce.
• Add chicken and place in refrigerator and marinate for 10 minutes.
• In a medium-sized mixing bowl, stir together lemon juice, remaining soy sauce, broth, ginger, garlic, SPLENDA® Granulated Sweetener and remaining cornstarch.
• In a medium-size frying pan, heat oil, add chicken and cook over medium-high heat until just done (about 3-4 minutes). Add sauce and sliced peppers. Cook until sauce thickens and peppers are slightly tender (1-2 minutes more).

Make 4 Servings:

Diabetic Recipes Amount Per Serving: 150 Calories, 22 g Protein, 1 g Dietary Fiber, 6 g Carbohydrates, 5 g Fat, 1 g Saturated Fat 50 mg Cholesterol, 730 mg sodium
Diabetic Exchanges: 3 Very Lean Meats, 1 Fat