Lemon Chicken

1 tsp. Cornstarch
1 Tbsp. Low Sodium Soy Sauce
12 oz. 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® No Calorie Sweetener, Granular
1 tsp. Cornstarch
1 Tbsp. Vegetable Oil
1/4 cup Red Bell Pepper, sliced into 2-inch strips
1/4 cup Green Bell Pepper sliced into 2-inch strips

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.
Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, SPLENDA® Granular and 1 tsp. cornstarch together in a medium-sized mixing bowl.
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. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
Serve with rice or Asian noodles.

Nutrition Information per serving
Serving Size 5 oz.; Total Calories 160; Calories from Fat 40; Total Fat 4.5g; Saturated Fat 0.5g; Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 6g; Dietary Fiber 0g; Sugars 1g; Protein 21g