- 1 teaspoon cornstarch
- 1 tablespoon low sodium soy sauce
- 12 ounces chicken breast tenders, cut in thirds
- 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® No Calorie Sweetener, 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 sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
- Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, SPLENDA(R) Granulated 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.