Light Lemon Chicken

Name: Light Lemon Chicken
Ingredients: 4 cups cooked white rice (cooked as directed on package); 2 lemons; 2 teaspoons cornstarch; 1 teaspoon sugar; 12 cup chicken broth; 2 tablespoons dry sherry; 2 tablespoons soy sauce; 1 tablespoon oil; 4 boneless skinless chicken breast halves, cut into 1/4-inch strips; 12 teaspoon salt; 18 teaspoon pepper; 6 -8 green onions, cut diagonally into 1 1/2-inch pieces; 1 red bell pepper, cut into 1/4-inch strips; 1 (4 1/2 ounce) jar sliced mushrooms, drained

14 ingredients

18 steps

Ingredients

4 cups cooked white rice (cooked as directed on package)
2 lemons
2 teaspoons cornstarch
1 teaspoon sugar
12 cup chicken broth
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon oil
4 boneless skinless chicken breast halves, cut into 1/4-inch strips
12 teaspoon salt
18 teaspoon pepper
6 -8 green onions, cut diagonally into 1 1/2-inch pieces
1 red bell pepper, cut into 1/4-inch strips
1 (4 1/2 ounce) jar sliced mushrooms, drained

Directions

1

While rice is cooking, cut 1/8-inch-thick strips of lemon peel from half of 1 lemon.
2

Set aside.
3

Slice other half and reserve for garnish.
4

Squeeze juice from second lemon.
5

In small bowl, combine cornstarch and sugar.
6

Add 2 tablespoons lemon juice, broth, sherry and soy sauce; blend well.
7

Set aside.
8

Heat oil in large skillet or wok over medium-high heat until hot.
9

Add chicken; sprinkle with salt and pepper.
10

Cook and stir 3 to 4 minutes or until chicken is no longer pink.
11

Remove from skillet; cover to keep warm.
12

Add onions, bell pepper and mushrooms to skillet.
13

Cook and stir 1 minute.
14

Add lemon juice mixture to vegetables; cook and stir 1 to 2 minutes or until thickened.
15

Return chicken to skillet; add lemon strips.
16

Cook and stir 1 minute.
17

Serve with rice.
18

Garnish with lemon slices.