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Honey Lemon
Chicken
from Yeticat
2 cups of fresh mushrooms, thinly sliced
1 sweet red bell pepper – thinly sliced
1 sweet onion – thinly sliced
2 large carrots – very thinly sliced - lengthwise or diagonally
1 inch of fresh ginger, finely grated (or 2 tsp of ground ginger)
4 boneless and skinned chicken breasts – thinly sliced (if frozen, only thaw
partially and slicing is much easier)
2 cups of white wine (any dry wine works well)
1 6oz container of lemon yogurt
Juice and zest from 1 lemon
1/2 tsp of freshly grated pepper
4 Tb of honey
˝ cup of soy sauce (or less if you need to watch sodium intake)
2 Tb of corn starch
˝ cup of cold water
Spray pan with cooking spray and sauté onion, sweet pepper and carrots until
onion is wilted. Add mushrooms and cook over medium heat until mushrooms are
soft. Scoop out vegetables and set aside. Add chicken and fresh ginger and cook
until chicken is browned. Then add white wine and cooked vegetables. Simmer for
ten minutes.
Mix juice of lemon, one tsp of zest, honey and soy sauce in small bowl and pour
over chicken in pan. Add corn starch to cold water and stir until dissolved.
Pour corn starch mixture over chicken and stir until thickened. If sauce gets
too thick, add a few tablespoons more of water.
Before serving, stir in the container of lemon yogurt, and sprinkle with
remaining lemon zest.
This is very good served over brown rice cooked with fresh basil.
Serves 6-8
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