Diabetic Asian Lemon Chicken

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Diabetic Asian Lemon Chicken
Ingredients:
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1⁄4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
1⁄8 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

Directions:
Mix 1 teaspoon cornstarch and 1 tablespoon of soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes. Stir the lemon juice, 1/8cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoon cornstarch together in a medium sized mixing bowl. Heat oil in a medium size 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. Serve with rice or Asian noodles.

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Courtesy of food.com