Recipe for April 17, 2004: Lemon Chicken
click here if you would like to view archived recipes
  • 2 teaspoons cornstarch, divided
  • ¼ cup low-sodium soy sauce, divided
  • 12 ounces chicken breast tenders, cut in thirds
  • ¼ cup fresh lemon juice
  • ¼ cup fat-free chicken broth
  • 1 teaspoon fresh gingerroot, minced
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons SPLENDA Granular
  • 1 tablespoon vegetable oil
  • ¼ cup red bell pepper, seeded and sliced
  • ¼ cup green bell pepper, seeded and sliced
    •  
    Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in medium bowl. Add sliced chicken tenders. Chill 10 minutes.

    Stir lemon juice, remaining soy sauce, chicken broth, ginger, garlic, SPLENDA Granular and 1 teaspoon cornstarch together in medium bowl to make sauce.

    Heat oil in medium frying pan. Add chicken and cook over medium-high heat for 3 to 4 minutes or until chicken is no longer pink in center. Add lemon sauce and sliced peppers. Cook 2 to 3 minutes more or until sauce thickens and peppers are hot.

    Serve with rice or Asian noodles. Makes 4 servings

     
    160 calories – 40 calories from fat: 4.5g fat (0.5g Saturated Fat); 50mg cholesterol, 560mg sodium, 6g carbohydrates, 0g dietary fiber, 2g sugars; 22g protein – Exchanges per serving = 3 meat, 1 vegetable, 1 fat
     
    Splenda Sweet Indulgences (November/December 2003)