Stir Fry- Chicken With Lemon Mushroom Ginger Sauce |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Lemony chicken stir fry, served over plain brown rice. Ingredients:
3 tablespoons lemon juice, fresh |
2 tablespoons soy sauce |
2 tablespoons dry sherry |
2 tablespoons fresh ginger, peeled and finely shredded |
2 teaspoons grated lemon zest |
1 teaspoon sugar or 1 teaspoon splenda sugar substitute |
1 tablespoon water |
2 teaspoons cornstarch |
1/4 teaspoon pepper, freshly ground |
8 ounces chicken breasts, cut in half inch strips |
2 teaspoons vegetable oil |
8 ounces fresh mushrooms, thinly sliced |
1/2 large red bell pepper, thinly sliced |
2 large garlic cloves, mashed |
1 (6 ounce) bag spinach |
Directions:
1. Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
2. Cut chicken into strips, sprinkle with pepper.
3. Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.
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