Stir-Fried Lemon Chicken

Name: Stir-Fried Lemon Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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.

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. 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.