|The basic ingredients are simple...change up the veggies and use what you like.|
2/3 cup chicken boullion ( 1 cube in 2/3 cup warm water)
1 tsp soy sauce
1 Tablespoon lemon zest
1/4 cup fresh lemon juice
4 sachets of Splenda sweetner
1 Tablespoon cornstarch (syns) (could use arrowroot)
Mix above ingredients with a whisk in a small bowl.
4 boneless skinless chicken breasts, thinly sliced
salt and pepper
2 tsps. tarragon ( I used Penzey's Sunny Paris seasoning)
8 green onions cut in 1 inch pieces
1 pound fresh asparagus cut in 1 inch pieces
2 cups thinly sliced carrots
Spray a large skillet with cooking spray. Add chicken and green onion and stir until chicken is no longer pink. Salt and pepper the chicken in the skillet. Remove from skillet. Re-spray the skillet and add the asparagus and carrot and saute them for about 4 minutes or until tender crisp. Add the chicken back into the skillet and the sauce mixture. Stir over medium heat until the sauce thickens and serve over a bed of rice or couscous.
I love the lemon flavor with asparagus but you could certainly try other veggies like green beans, peas, sugar snap peas etc. Don't forget to count cornstarch as syns even though it is only a Tablespoon!