light lemon chicken
A perfect chicken recipe for light summer suppers. Source: Unknown
prep time
cook time
method
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yield
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
How To Make light lemon chicken
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Step 1Cut 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.
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Step 2In small bowl, mix cornstarch and sugar. Add 2 Tbsp. lemon juice, chicken broth, sherry and soy sauce. Blend well. Set aside.
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Step 3Heat 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.
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Step 4Add 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
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Chicken
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