1 teaspoon cornstarch
1 tablespoon low-sodium soy sauce
12 ounces boneless, skinless chicken breasts, cut into strips
1/4 cup fresh lemon juice
1/4 cup low-sodium soy sauce
1/4 cup low-fat, low-sodium chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon sugar substitute
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, cut into 2 inch strips
1/4 cup green bell pepper, cut into 2 inch strips
1/4 cup snow peas
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, sugar substitute 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, sliced peppers, and snow peas. Cook 1-2 minutes more or until sauce thickens and vegetabes are slightly tender.
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