Ingredients
2 teaspoons cornstarch1/4 teaspoon plus 1/8 teaspoon ground ginger, divided4 teaspoons soy sauce1 tablespoon sherry or chicken broth1 tablespoon lemon juice1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips1-1/2 teaspoons grated lemon zest6 tablespoons vegetable oil, divided1-1/4 cups uncooked long grain rice2-1/2 cups chicken broth1/4 teaspoon salt1/8 teaspoon pepper1 medium sweet red pepper, cut into 1/4-inch strips1 medium green pepper, cut into 1/4-inch strips2 green onions, sliced
Preparation
In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender.
In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.
