Diabetic Asian Lemon Chicken - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Serve with rice or Asian noodles.