LEMON CHICKEN

12 ounces Chicken Breasts,cut in thirds

1 teaspoon cornstarch

1 tablespoon low sodium soy sauce

1/4 cup fresh lemon juice

1/4 cup fat free chicken broth

1 teaspoon fresh ginger, minced

2 cloves garlic, minced

1 packet low calorie sweetener

1 teaspoon cornstarch

1 tablespoon vegetable oil

1/4 cup each red and green bell peppers, sliced into 2 inch strips

Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small bowl. Add sliced chicken. Place in refrigerator and marinate for 10 minutes.

Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, low calorie sweetener and 1 teaspoon cornstarch together in a medium sized mixing bowl.

Heat oil in a medium size frying pan. Add chicken and cook over medium high heat for 3 to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more or until sauce thickens and peppers are slightly tender.

Makes 4 servings.

Serve with rice or Asian noodles.

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