Recipe(tried): Lemon Chicken Stir-Fry - Chinese tonight!

We had Chinese tonight. Frozen egg roll from Sam's,Jasmine rice Lemon Chicken Stir-Fry, and Spring Vegetable Stir-Fry. The only new recipe here is this:* Exported from MasterCook *

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.