4 boneless skinless chicken breast halves, cut into strips
1/2 tsp salt
1/8 tsp pepper
1 cup sliced mushrooms
1/2 green bell pepper, seeded and cut into 1/4-inch strips
1/2 red bell pepper, seeded and cut into 1/4-strips
1/2 cut sliced green onion
1/2 tsp grated ginger root
1/2 cup reduced-sodium, reduced-fat chicken broth
2 Tbsp dry sherry
2 Tbsp lite soy sauce
2 tsp cornstarch
1 1/2 tsp sugar
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Let's Make It
1. Peel 1 lemon, cut the rind into 1/8-inch pieces, and set aside 2 Tbsp. of rind. Squeeze both lemons to yield 3 Tbsp. of juice; set aside.
2. Pour the oil around the top of a wok or large skillet. Heat the oil for 2 minutes. Sprinkle the chicken with salt and pepper and add it to the wok or skillet. Stir-fry for 2 minutes. Remove the chicken and keep it warm. Add the mushrooms, 2 Tbsp. lemon rind, bell peppers, green onion, and ginger root. Stir-fry for 1 minute.
3. Combine 3 Tbsp. of lemon juice, chicken broth, sherry, soy sauce, cornstarch, and sugar in a small bowl and mix well. Add the mixture to the wok and stir-fry 3 minutes or until the mixture is thickened. Return the chicken to the wok and stir-fry 1 minute. Serve with steamed rice.