Stir-Fry Chicken & Peppers RECIPE

This is an excellent recipe I found online recently. The lemon peel really adds flavor and the rice is so much better than just plain rice!

Stir-Fried Lemon Chicken

2 tsp cornstarch
1/4 tsp + 1/8 tsp ground ginger, divided
4 tsp soy sauce
1 Tbsp chicken broth or sherry
1 Tbsp lemon juice
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2 inch strips
1 1/2 tsp grated lemon peel
6 Tbsp vegetable oil, divided
1 1/4 c. uncooked long grain rice
2 1/2 c. chicken broth
1/4 tsp salt
1/8 tsp pepper
1 md red pepper, cut into 1/4 inch strips
1 md green pepper, cut into 1/4 inch strips
2 green onions, sliced

In a large bowl, combine cornstarch and 1/4 tsp ginger. Stir in soy sauce, broth or sherry and lemon juice until smooth. Add chicken and lemon peel; toss to coat. Refrigerate for 30 minutes.

Heat 2 Tbsp oil in a large saucepan over med-high heat. Add rice; cook & stir for 5 minutes or until rice begins to brown. Add broth, salt, pepper and 1/8 tsp 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 Tbsp oil until crisp-tender. Remove from 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.