Lemon Chicken

On Sunday I made this dish. I cut the recipe out from the newspaper.

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2 egg whites

1-1/4 lbs. chicken strips

1 onion thinly sliced

1 red bell pepper thinly sliced

juice from 1-2 lemons and rind from 1 lemon

1 TB rice wine vinegar

2 TB cornstarch divided

1/2 c. canola oil

1 clove garlic minced

2/3 c. chicken stock

1 TB soy sauce

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In med bowl whisk egg whites with 1 TB cornstarch.

 Add Chicken and toss well. Refrigerate 15 min.

 Heat oil in skillet until very hot. Add the chicken strips.

 Cook 2-3 min. or until golden. Remove to paper towels.

 Add onion, garlic and bell pepper to skillet. Cook 2 min.

 Add stock, 1 TB grated lemon peel, lemon juice,

 sugar soy sauce and rice vinegar. Dissolve remaining

 cornstarch in 2 TB water and stir into sauce.

 Cook 30 seconds or until thick. Add chicken and coat with sauce.

 Serve with rice.