Source: dLife

A flavorful stir fry with chicken, lemon, and lots of spices.

Servings

2 medium lemons
2 tbsp canola oil
4 boneless skinless chicken breasts , halves, cut into strips
0.5 tsp salt
0.12 tsp black pepper
1 cup fresh mushrooms , sliced
0.5 chopped green bell peppers , seeded and cut into 1/4 inch strips
0.5 medium red bell peppers , seeded and cut into 1/4 inch strips
0.5 cup fresh chopped green onion , sliced thin
0.5 tsp fresh ginger root , grated
0.5 cup low fat unsalted chicken broth
2 tbsp cooking sherry
2 tbsp low sodium soy sauce
2 tsp cornstarch
1.5 tsp sugar

1 Peel the lemon and cut into 1/8 inch pieces. Squeeze both lemons to create 3 tbsp of juice and then put that aside.
2 In a large skillet, pour the oil and then heat for 2 minutes. Sprinkle the chicken with salt and pepper (optional) and add to the skillet. Stir fry for two minutes.
3 Remove the chicken. Add the rest of the ingredients (mushrooms, bell pepper, green onion and gingerroot) to the skillet. Stir fry for one minute.
4 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.
5 Place the chicken back into the skillet for one minute. Serve.

Try serving with steamed rice.