Well-Seasoned Cookbook

flavorful recipes perfected over time

Light Lemon Chicken Stir-Fry

Ingredients:

2 lemons

2 tsp. cornstarch

1 tsp. sugar

1/2 cup chicken broth

2 Tbsp. dry sherry

2 Tbsp. soy sauce

1/4 cup oil

2 whole chicken breasts, skinned, cut into 1/4" strips

1/2 tsp. salt

1/8 tsp. pepper

1 (4.5 oz) can sliced mushrooms, drained

6 to 8 green onions, cut diagonally into 1/2" pieces

1 red bell pepper, cut into 1/4" strips.

Directions:

Cut 1/8 inch thin strips of lemon peel from 1/2 of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice form second lemon. In small bowl, combine cornstarch and sugar. Add 2 Tbsp. lemon juice, chicken broth, sherry and soy sauce; blend well. Set aside.

Heat large skillet or wok over medium-high until hot. Add oil; heat until it ripples. Sprinkle chicken with salt and pepper. Stir-fry 3 minutes or until chicken is cooked. Remove chicken to serving platter; keep warm. Add mushrooms, onions and red pepper to skillet. Stir-fry 1 minute. Add lemon juice mixture to vegetables; stir fry 1 minute or until thickened. Return chicken to skillet; add lemon strips and stir fry 1 minute. Serve with hot cooked rice, if desired. Garnish with lemon slices. Makes 4 servings.