Light Lemon Chicken

• 4 cups cooked white rice (cooked as directed on package)
• 2 lemons
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 12 cup chicken broth
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon oil
• 4 boneless skinless chicken breast halves, cut into 1/4-inch strips
• 12 teaspoon salt
• 18 teaspoon pepper
• 6 -8 green onions, cut diagonally into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1/4-inch strips
• 1 (4 1/2 ounce) jar sliced mushrooms, drained

1. While rice is cooking, cut 1/8-inch-thick strips of lemon peel from half of 1 lemon.
2. Set aside.
3. Slice other half and reserve for garnish.
4. Squeeze juice from second lemon.
5. In small bowl, combine cornstarch and sugar.
6. Add 2 tablespoons lemon juice, broth, sherry and soy sauce; blend well.
7. Set aside.
8. Heat oil in large skillet or wok over medium-high heat until hot.
9. Add chicken; sprinkle with salt and pepper.
10. Cook and stir 3 to 4 minutes or until chicken is no longer pink.
11. Remove from skillet; cover to keep warm.
12. Add onions, bell pepper and mushrooms to skillet.
13. Cook and stir 1 minute.
14. Add lemon juice mixture to vegetables; cook and stir 1 to 2 minutes or until thickened.
15. Return chicken to skillet; add lemon strips.
16. Cook and stir 1 minute.
17. Serve with rice.
18. Garnish with lemon slices.

white rice, lemons, cornstarch, sugar, chicken broth, sherry, soy sauce, oil, chicken breast halves, salt, pepper, green onions, red bell pepper, mushrooms

Taken from www.food.com/recipe/light-lemon-chicken-473346 (may not work)