Stir Fry- Chicken With Lemon Mushroom Ginger Sauce

By Derf on October 11, 2008

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Ingredients

    1. 3 tablespoons lemon juice, fresh
    2. 2 tablespoons soy sauce
    3. 2 tablespoons dry sherry
    4. 2 tablespoons fresh ginger, peeled and finely shredded
    5. 2 teaspoons grated lemon zest
    6. 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
    7. 1 tablespoon water
    8. 2 teaspoons cornstarch
    9. 1/4 teaspoon pepper, freshly ground
    10. 8 ounces chicken breasts, cut in half inch strips
    11. 2 teaspoons vegetable oil
    12. 8 ounces fresh mushrooms, thinly sliced
    13. 1/2 large red bell pepper, thinly sliced
    14. 2 large garlic cloves, mashed
    15. 1 (6 ounce) bags spinach

Directions

  1. Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
  2. Cut chicken into strips, sprinkle with pepper.
  3. Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.
 
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