Light Lemon Chicken

Lynnda Cloutier

By
@eatygourmet

A perfect chicken recipe for light summer suppers. Source: Unknown


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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, boned, and cut into 1/4 inch strips
1/2 tsp. salt
1/8 tsp. pepper
4.5 oz. jar sliced mushrooms, drained
6 to 8 green onins, cut diagonally into 1/2 inch pieces
1 red bell pepper, cut into 1/4 inch strips

Directions Step-By-Step

1
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 from second lemon.
2
In small bowl, mix cornstarch and sugar. Add 2 Tbsp. lemon juice, chicken broth, sherry and soy sauce. Blend well. Set aside.
3
Heat large skillet or wok over medium high heat til hot. Add oil; heat til it ripples. Sprinkle chicken with salt and pepper. Stir fry 3 minutes or til chicken is cooked. Remove chicken to serving platter. Keep warm.
4
Add mushrooms, onions and red pepper to skillet. Stir fry 1 minute. Add lemon juice mixture to vegetables; stir fry 1 minute or til thickened. Return chicken to skillet and add lemon strips and stir fry 1 minute. Serve with hot cooked rice, if desired. Garnish with lemon slices. Serves 4

About this Recipe

Course/Dish: Chicken