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Stir-Fried Lemon Chicken

Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.

4 ServingsPrep: 10 min. + marinating Cook: 40 min.

Ingredients

2 teaspoons cornstarch
1/4 teaspoon plus 1/8 teaspoon ground ginger, divided
4 teaspoons soy sauce
1 tablespoon sherry or chicken broth
1 tablespoon lemon juice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1-1/2 teaspoons grated lemon peel
6 tablespoons vegetable oil, divided
1-1/4 cups uncooked long grain rice
2-1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium green pepper, cut into 1/4-inch strips
2 green onions, sliced

Directions

In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir
in the soy sauce, sherry or broth and lemon juice until smooth. Add
the chicken and lemon peel; toss to coat. Refrigerate for 30
minutes.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add
the rice; cook and stir for 5 minutes or until rice begins to brown.
Add the broth, salt, pepper and remaining ginger. Bring to a boil.

2 of 2

Stir-Fried Lemon Chicken (continued)

Directions (continued)

Reduce heat; cover and cook for 20 minutes or until rice is tender.
In a large skillet or wok, stir-fry peppers in 2 tablespoons oil
until crisp-tender. Remove from the skillet and keep warm. In the
same pan, cook chicken mixture in remaining oil until chicken juices
run clear. Stir in peppers and onions. Serve with rice. Yield: 4
servings.

Nutrition Facts: 1 cup equals 615 calories, 25 g fat (4 g saturated fat), 94 mg cholesterol, 1,123 mg sodium, 53 g carbohydrate, 2 g fiber, 41 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.