1 teaspoon cornstarch
1 tablespoon soy sauce
12 ounces chicken breast, cubed
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon Splenda
1 teaspoon cornstarch
Non-stick spray
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips
Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add chicken. Place in refrigerator and marinate for 10 minutes. Stir the lemon juice, 1/4 cup soy sace, chicken broth, ginger, garlic, Splenda and 1 teaspoon cornstartch together in a medium-sized mixing bowl. Spray medium fry pan with the non-stick spray. Add chicken and cook over medium-high heat until just done. Add sauce and sliced peppers. Cook until sauce thickens and peppers are slightly tender.
4 Servings
Nutritional notes: Each serving provides 21 grams of protein and 6 grams of carbohydrates.
Source: Recipe submitted by Capri from www.diabeticconnect.com
