Light Lemon Chicken

Slightly sweet and somewhat tart, the lemony-sauce gets an added flavor dimension from dry sherry and soy sauce.

(0)
0 reviews.
Save and Share
  • prep time 20 min
  • total time 20 min
  • ingredients 14
  • servings 4
 

Ingredients

4
cups cooked white rice (cooked as directed on package)
2
lemons
2
teaspoons cornstarch
1
teaspoon sugar
1/2
cup chicken broth
2
tablespoons dry sherry
2
tablespoons soy sauce
1
tablespoon oil
4
boneless, skinless chicken breast halves, cut into 1/4-inch strips
1/2
teaspoon salt
1/8
teaspoon pepper
6
to 8 green onions, cut diagonally into 1 1/2-inch pieces
1
red bell pepper, cut into 1/4-inch strips
1
(4.5-oz.) jar sliced mushrooms, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 While rice is cooking, cut 1/8-inch-thick strips of lemon peel from half of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from second lemon. In small bowl, combine cornstarch and sugar. Add 2 tablespoons lemon juice, broth, sherry and soy sauce; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook and stir 3 to 4 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.
  • 3 Add onions, bell pepper and mushrooms to skillet. Cook and stir 1 minute. Add lemon juice mixture to vegetables; cook and stir 1 to 2 minutes or until thickened. Return chicken to skillet; add lemon strips. Cook and stir 1 minute. Serve with rice. Garnish with lemon slices.
  • 1 While rice is cooking, cut 1/8-inch-thick strips of lemon peel from half of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from second lemon. In small bowl, combine cornstarch and sugar. Add 2 tablespoons lemon juice, broth, sherry and soy sauce; blend well. Set aside.
  • 2 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook and stir 3 to 4 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.
  • 3 Add onions, bell pepper and mushrooms to skillet. Cook and stir 1 minute. Add lemon juice mixture to vegetables; cook and stir 1 to 2 minutes or until thickened. Return chicken to skillet; add lemon strips. Cook and stir 1 minute. Serve with rice. Garnish with lemon slices.

EXPERT TIPS

toggle

Expert Tips

White rice is milled to remove the hull and bran coating. Vitamins and minerals are then added to most white rice to replace nutrients lost in the milling process. White rice is available in three grain sizes: long, medium and short. Long-grain rice is long and thin, and the grains remain separate when cooked, making it the perfect choice for pilafs. Medium-grain rice is plump (but not round) and slightly more moist and tender than long-grain rice when cooked. Long or medium-grain white rice may be used when a recipe calls for regular white rice. Short-grain rice has almost round grains that have a higher starch content than the long or medium varieties. When cooked, short-gran rice tends to be softer, stickier and more moist. It is the preferred rice in Asia because it's easy to eat with chopsticks.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
430
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
1090mg
1090%;
Total Carbohydrate
57g
57%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
70%;
Calcium
8%;
Iron
20%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.