Stir-Fry Lemon Chicken

• 6 large boneless chicken breasts
• 1 tsp. grated lemon rind
• 3 tsp. soy sauce
• 2 tsp. dry sherry
• 2 cloves chopped garlic
• 1 medium chopped onion
• 6 Tbsp. vegetable oil
• 1 c. rice
• 2 1/2 c. chicken broth
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 red sweet pepper
• 2 1/2 tsp. cornstarch

1. Cut chicken in cubes.
2. Mix lemon rind, soy sauce, sherry and 2 teaspoons cornstarch together.
3. Marinate the chicken.
4. Heat 2 tablespoons oil.
5. Add rice, onion and garlic stirring until rice is hot.
6. Add 2 cups broth, salt and pepper.
7. Cover and cook for 25 minutes.
8. Cut peppers into strips.
9. Heat 2 tablespoons oil in pan. Stir in peppers.
10. Mix 1/2 teaspoon cornstarch with remaining broth and set aside.
11. Heat last 2 tablespoons oil and stir-fry chicken. Add broth and cornstarch to pan.
12. Mix until thickened.
13. Mix rice, peppers and top with chicken.

chicken breasts, lemon rind, soy sauce, sherry, garlic, onion, vegetable oil, rice, chicken broth, salt, pepper, red sweet pepper, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439858 (may not work)