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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This one is low-fat, about 5 grams, and it is also low carbs,about 6grams per 5-ounce serving, so you know that I am loving this one! Ingredients:
1 tsp. cornstarch |
1 tbsp. low sodium soy sauce |
12 0z. 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 tsp. fresh ginger, minced |
2 cloves garlic, minced |
1 tbsp. splenda sweetener, granulated |
1 tsp. corn starch |
1 tbsp. vegetable oil |
1/4 cup red bell pepper, sliced into 2-in. strips |
1/4 cup green bell pepper, sliced into 2-in. strips |
Directions:
1. 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.
2. Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, splenda and 1 tsp. 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 -4 minutes or until just done. Add sauce and sliced peppers.
4. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
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