Light Lemon Chicken

(0)
  0 reviews

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved