Diabetic Asian Lemon Chicken |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Quick, easy and satisfying. You can get the more expensive Tenders or just cut up 12 ozs of chicken breast. 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 |
Directions:
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.
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