my diabetic asian lemon chicken
Quick, easy and satisfying. You can get the more expensive "Tenders" or just cut up 12 ozs of chicken breast. Serve with rice or Asian noodles if you wish but don't forget about the added carbs.
prep time
15 Min
cook time
5 Min
method
Stir-Fry
yield
2 serving(s)
Ingredients
- 12 ounces chicken breast tenders, cut in thirds
- 1 teaspoon cornstarch
- 1/2 tablespoon low sodium soy sauce or more to taste
- 1/4 cup fresh lemon juice (start with 2 tbsp, mix, taste and add more if you wish)
- 1/4 can low sodium soy sauce or to taste
- 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 canola oil
- 1/4 cup red bell pepper, sliced into 2-inch strips
- 1/4 cup green bell pepper, sliced into 2-inch strips
How To Make my diabetic asian lemon chicken
-
Step 1Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
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Step 2Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
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Step 3Heat 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.
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