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Nutrition Facts
Serving Size 1 (306g) Recipe makes 2 servings The following items or measurements are not included below: 2 teaspoons Splenda sugar substitute
Calories 282
Calories from Fat 61		(21%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.1g
Cholesterol 99mg		33%
Sodium 1537mg		64%
Potassium 641mg		18%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 1.3g	5%
	Sugars 2.7g
Protein 42.5g		84%
detailed view... how is this calculated?

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Recipe #196336 | 21 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Annacia
Nov 18, 2006

Quick, easy and satisfying. You can get the more expensive "Tenders" or just cut up 12 ozs of chicken breast.

SERVES 2 (change servings and units)

Ingredients

12 ounces chicken breast tenders, cut in thirds
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

Directions

1
Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small 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 teaspoons cornstarch together in a medium sized mixing bowl.
3
Heat oil in a medium size frying pan. Add chicken and cook over med. 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.
4
Serve with rice or Asian noodles.

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Featured Reviews for This Recipe

From: justcallmetoni

On May 1, 2007

Wonderful flavor combination that came together rather quickly. Indeed the main course was done before the brown rice-bulgur side I made to accompany this recipe. Definitely use a low sodium soy sauce as a standard version would overwhelm the more delicate flavors from lemon and ginger. A keeper for sure!

1 person found this review helpful

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From: Sydney Mike

On Mar 17, 2007

This is a recipe for very tasty chicken breasts ~ I'm just surprised others haven't already tried it! Followed the recipe right down the line, even opting for the Asian noodles over my usual brown rice! A very satisfying dish, & I'll be making it again! Many thanks!

0 people found this review helpful

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From: LifeIsGood

On Feb 20, 2008

This was a very nice recipe that provided a quick and healthy meal. The only change I'll make next time, is to reduce the amount of lemon juice. It was just a little too lemon-y for my family. I served this dish over rice noodles with steamed broccoli on the side.

2 people found this review helpful

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From: PaulaG

On Jun 5, 2007

This made an outstanding, quick meal. I used 2 boneless chicken breasts that were flattened and cut into 4ths. Other than that, followed the recipe as written. Served this alongside Denise's Saffron Vegetable Fried Rice.

2 people found this review helpful

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