light lemon chicken
(1 rating)
A perfect chicken recipe for light summer suppers. Source: Unknown
(1 rating)
Ingredients For light lemon chicken
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2 lemons
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2 tsp. cornstarch
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1 tsp. sugar
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1/2 cup chicken broth
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2 tbsp. dry sherry
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2 tbsp. soy sauce
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1/4 cup oil
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2 whole chicken breasts, skinned, boned, and cut into 1/4 inch strips
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1/2 tsp. salt
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1/8 tsp. pepper
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4.5 oz. jar sliced mushrooms, drained
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6 to 8 green onins, cut diagonally into 1/2 inch pieces
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1 red bell pepper, cut into 1/4 inch strips
How To Make light lemon chicken
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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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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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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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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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