Lemon Chicken Stirfry

2 egg whites
10 t cornstarch (divided)
1 lb chicken breast cut into strips
2 T vegetable oil
1 onion sliced thin
1 red pepper sliced thin
1 green pepper sliced thin
1 yellow pepper sliced thin
2 cups sliced mushrooms
2 garlic cloves minced
1 1/3 cup chicken stock
2 lemons juiced
2 T soy sauce
2 T dry sherry
dashes of hot pepper sauce to taste
Rice to serve

In medium sized bowl beat egg whites with 4 t of cornstarch. Add the chicken strips and toss to coat well. Refrigerate 10 to 15 minutes. In a wok, heat oil until very hot and swirl to caot wok. Using tongs or a fork, add the chicken strips a few at a time. Stirfry quickly to keep strips from sticking. Cook until golden, remove from pan and drain on paper towel.

Add onion, garlic, peppers and mushrooms to wok. Stirfry until vegetables are tender. Add chicken stock, lemon juice, sugar, soy sauce, sherry and hot pepper sauce to wok. Dissolve remaining corn starch in 4 T water and stir into sauce. Cook until simmering and thickened. Add chicken strips back into sauce. Serve with rice (not included in calorie count).


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARLARELLA.