Recipe: Lemon Chicken Stir-Fry as requested by you, Kathy!

Lemon Chicken Stir-Fry
(Serves 4)

2 Tbs soy sauce
1 Tbs cornstarch
1 lb skinned and boned chicken breast halves, cut into strips
4 Tbs fresh lemon juice
2 Tbs white wine vinegar
1 Tbs plus 1 tsp sugar
1/2 tsp grated lemon rind (optional)
3 Tbs vegetable oil, divided
3 green onions, sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 clove garlic, minced
Hot cooked rice

Combine soy sauce and cornstarch; stir until smooth. Add to chicken in a zip-lock bag and toss well. Set aside.

Combine lemon juice and next 3 ingredients; stir well and set aside.

Heat 1 tablespoon oil in a wok or large skillet over medium heat until hot. Add green onions, bell peppers, and garlic; cover and cook about 5 minutes. Remove vegetable mixture from wok; set aside and keep warm. Add remaining 2 tablespoons oil to wok; place over medium heat until hot. Add chicken mixture and stir-fry until done, about 5 minutes. Return vegetable mixture to wok, stir in lemon juice mixture. Cover, reduce heat, and simmer for 5 minutes. Serve over rice.

Kathy, you can decrease the amount of lemon juice down to 2 or 3 tablespoons - we use 4 because we love the lemony flavor. This dish can be prepared quickly if you slice the chicken, green onions, and bell peppers ahead of time. This is really my favorite stir-fry dish - it's one I developed myself by modifying other similar recipes I came across over the years. Hope you try it and like it.

Janet