Light Lemon chicken

Ingredients

2 lemons

2 tsp cornstarch

1 tsp sugar

½ cup chicken broth

2 tbsp dry sherry

2 tbsp soy sauce

¼ cup oil

2 whole chicken breasts, skinned, boned, cut into ¼ inch strips

½ tsp salt

1/8 tsp pepper

4.5 oz jar sliced mushrooms, drained

 6 to 8 green onions cut diagonally into ½ inch pieces

1 red bell pepper, cut into ¼ inch strips

Procedure: 

Cut 1/6 inch thin strips of lemon peel from ½ of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from 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 heat 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 peppers to skillet. Stir-fry 1 minute. Add lemon juice mixture to vegetables; stir-y 1 minute or until thickened. Return chicken to skillet; add lemon strips and stir-fry 1 minute. Serve with hot cooked rice. Garnish with lemon slices.