' My kids and I love Chinese food, Matt not quite so much. If I waited for Matt to be in the mood for it, I’d be eating it less than once a year. I really enjoy lemon chicken, but I thought I wouldn’t be able to have it anymore. Then I found Rachael Ray’s Lemon Chicken recipe, and I was suddenly inspired. Why couldn’t I make this a low carb, diabetes friendly dish?
I did, and was told “make it again please!!”. 
Lemon Chicken
Serves 4
1 cup sugar free lemon curd
1 tablespoon canola oil
1/3 cup rice vinegar
3 each chicken breast, no skin, no bone, R-T-C — sliced into 1/4″ slices
1 whole red bell pepper — sliced into matchsticks
16 whole scallions — cut into 2″ pieces
Combine the lemon curd and rice vinegar in a small bowl and set aside.
Heat the oil in a large frying pan or wok over high heat. Add chicken to the pan and cook, stirring frequently, until no pink is visible on the chicken.
Add the red bell pepper and scallions to the pan and cook, stirring constantly, for two minutes.
Pour the lemon curd mixture over the chicken and veggies and cook for another two or thee minutes, until the sauce is heated through.
Serve with your favorite rice.
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Per Serving (excluding unknown items): 461 Calories; 27g Fat (54.4% calories from fat); 41g Protein; 10g Carbohydrate; 2g Dietary Fiber; 291mg Cholesterol; 301mg Sodium.
Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
