LEMON CHICKEN

Lemon Chicken

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

1. Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing 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®
Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing
bowl.
3. Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3
to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more
or until sauce thickens and peppers are slightly tender.

Makes 4 servings.

Nutritional Facts Per Serving: Calories: 150; Calories from Fat: 40; Total Fat: 5g;
Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 730mg; Total Carbs: 6g; Dietary Fiber: 1g;
Sugars: 1g; Protein: 21g

Exchanges Per Serving: 3 Very Lean Meats, 1 Fat