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Oriental Lemon Chicken Stir-fry
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A healthy Chinese stir-fry recipe

D. Lishus

  • 1 lb (.5 kg). boneless,skinless chicken breast meat, cut into strips
  • 1 tbsp (15 ml) cornstarch
  • 2 tbsp (30 ml) dry sherry
  • 4 green onions, chopped
  • 1 tbsp(heaping) fresh grated ginger root
  • garlic powder
  • salt and black pepper
  • 2 tbsp (30 ml) oil
  • 2 celery stalks, chopped
  • 4 oz (112 grm). button mushrooms, quartered
  • 1 green bell pepper, seeded and sliced
  • 2 tbsp (30 ml) soy sauce
  • grated rind of 2 lemons
  • couple of pinches of sugar
  • fresh lemon slices for garnish
  • Mix the chicken meat with the cornstarch until all is lightly coated (you may need a bit more).
  • Season with garlic powder,salt and pepper.
  • Mix chicken with sherry, green onion and ginger;add a pinch or two of sugar and toss well to combine.
  • Marinate for 30 minutes.
  • Heat the oil in wok or deep frying pan until oil is hot, med-high heat.
  • Add the celery, mushrooms and pepper.
  • Stir fry for one minute.
  • Add chicken and marinade and cook for about 3 minutes.
  • Add soy sauce and lemon rind and cook another minute more.
  • Pile onto large dish and serve, garnishing with lemon slices.
Wonderful with steamed brown rice and steamed broccoli - yumm.

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