2 tablespoons canola oil
4 boneless, skinless chicken breast halves, cut into strips
1/2 teaspoon salt
1/8 teaspoon 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-inch strips
1/2 cup sliced green onion
1/2 teaspoon grated gingerroot
1/2 cup low-sodium, reduced-fat chicken broth
2 tablespoons dry sherry
2 tablespoons light soy sauce
2 teaspoons cornstarch
1 1/2 teaspoons sugar
Peel one lemon and cut into 1/8 inch pieces. Squeeze both lemons to create 3 tablespoons of juice and then put that aside.
In a large skillet, pour the oil and then heat for 2 minutes. Sprinkle the chicken with salt and pepper and add to the skillet. Stir-fry for two minutes.
Remove the chicken. Add the rest of the ingredients (mushrooms, bell pepper, green onion and gingerroot) to the skillet. Stir-fry for one minute.
Combine the lemon juice, chicken broth, sherry, soy sauce, cornstarch and sugar into a small bowl and mix. Add the mix to the skillet and stir-fry for 3 minutes.
Place the chicken back into the skillet for one minute.
Serve with steamed rice.
Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set