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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious stir fry dish with a light lemon flavor. Ingredients:
2 lemons |
2 teaspoons cornstarch |
1 teaspoon sugar |
1/2 cup low sodium chicken broth |
2 tablespoons dry sherry |
2 tablespoons soy sauce |
1/4 cup olive oil |
2 whole skinless chicken breasts, cut into strips |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup mushroom, sliced |
6 green onions, cut into 1/2-inch pieces |
1 red bell pepper, cut into strips |
Directions:
1. Cut 1/8 thin strips of lemon peel from 1/2 of one lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from second lemon.
2. In a small bowl combine corn starch and sugar. Add 2 Tbs lemon juice,chicken broth, sherry and soy sauce. Blend well. Set aside.
3. Heat large skillet or wok to medium-high heat. Add oil and heat until it ripples. Sprinkle chicken with salt & pepper. Stir fry for 3 minutes or until done. Remove from wok.
4. Add mushrooms, onions and red pepper to pan and stir fry 1 minute. Add lemon juice mixture and stir fry 1 minute. Add chicken and lemon strips and stir fry 1 minute. Serve with hot cooked rice. Garnish with lemon slices.
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