Stir Fry- Chicken With Lemon Mushroom Ginger Sauce

Ingredients

• 3 tablespoons lemon juice, fresh
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons fresh ginger, peeled and finely shredded
• 2 teaspoons grated lemon zest
• 1 teaspoon sugar or Splenda sugar substitute
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1/4 teaspoon pepper, freshly ground
• 8 ounces chicken breasts, cut in half inch strips
• 2 teaspoons vegetable oil
• 8 ounces fresh mushrooms, thinly sliced
• 1/2 large red bell pepper, thinly sliced
• 2 large garlic cloves, mashed
• 1 (6 ounce) bag spinach

Directions

1. 1

   Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.

2. 2

   Cut chicken into strips, sprinkle with pepper.

3. 3

   Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, sitr fry 2 minutes. Add mushrooms, bell pepper and garlic, stirfry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.