Diabetic Asian Lemon Chicken

READY IN: 21mins
Recipe by Annacia

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

Top Review by I'mPat

For me personally I found it too salty and not enough of the lemon taste so would consider cutting the soy sauce back to 1/8th cup (I scaled up for 3 serves) and adding some lemon zest to the mix otherwise a fantastic simple and quick dish to make and the DM (she is a salt fiend) and the DS thoroughly enjoyed just as is so much so that they both had second helpings from the little that was left over as I used a little more chicken than what was called for and I sliced up chicken breasts as I could not buy tenders. Thank you Annacia, made for Everyday a Holiday.

Ingredients Nutrition

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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