Light Lemon Chicken

Lynnda Cloutier


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


★★★★★ 1 vote



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  • ·
    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


  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

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About Light Lemon Chicken

Course/Dish: Chicken

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