Light Lemon Chicken

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

  • 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
  • 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.
  • 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.
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