Stir-Fried Lemony Chicken
|Boneless chicken||350 Gram (Skin Removed)|
|Dry sherry||2 Tablespoon|
|Onions spring||4 , chopped|
|Ginger root||1 , peeled, finely chopped (2 1/2 Cm)|
|Sunflower oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), sliced|
|Celery sticks||2 , sliced|
|Green pepper||1 Small, cored seeded and sliced lengthwise|
|Light soy sauce||2 Tablespoon|
|Lemon juice||1⁄2 Teaspoon|
|Lemon rind||1 Teaspoon, shredded|
|Chili powder||1⁄2 Teaspoon|
Cut the chicken into 7.5 cm strips.
Mix the wine or sherry with the spring onions and ginger.
Add the chicken and toss well to coat the pieces.
Set aside for 15 minutes.
Heat the oil in a wok or frying pan and add the garlic, celery and green pepper.
Stir-fry for 1 minute.
Add the chicken in its marinade and cook for a further 2 minutes.
Stir in the soy sauce, lemon juice and rind and the chilli powder and cook for 1 minute more.
Transfer to a warmed serving dish and garnish with lemon slices and a sprig of fresh parsley.