1 lemon
2 tsp. cornstarch
1 tsp. sugar
1/2 c. chicken broth
2 tbsp. dry sherry
2 tbsp. soy sauce
1/4 c. oil
2 whole chicken breasts, skinned, boned, cut into 1/4 inch strips
Salt and pepper
12 oz. pkg. mushrooms, sliced
6-8 green onions in 1 1/2 inch pieces
1 red bell pepper in thin slices

Cut thin strips, 1/8 inch, off lemon peel. Set aside.

Squeeze juice from lemon in bowl with cornstarch and sugar. Add broth, sherry and soy sauce, blend well. Set aside.

Heat oil in large skillet. Sprinkle chicken with salt and pepper, stir fry 3 minutes or until cooked. Remove to a dish. Add mushrooms, onions and pepper to pan. Stir fry 1 minute. Add lemon juice mixture and stir fry 1 minute or until thickened. Return chicken to skillet, add lemon strips and stir fry 1 minute more. Serve with rice.