Entree / Chicken: Lemon Chicken

From Shelly Carey
Note: This dish is similar to sweet and sour chicken. It is a very colorful dish.

Ingredients
4 ¼ cups water
2 cups rice
2 teaspoons salt
2 Tablespoons oil, divided
1 ½ lbs. cubed chicken breasts
1-2 cups fresh sliced mushroom
Snow peapods (optional)
2/3 cup sugar
2 Tablespoons cornstarch
½ teaspoon mustard
1 cup chicken broth
¼ cup vinegar
¼ cup lemon juice
1 (8 oz) can pineapple chunks
2 medium carrots, cut julienne-style
2 green peppers, cut julienne-style

Directions
In a saucepan, prepare the rice using 4 cups water, rice, salt and 1 Tablespoon oil.

Heat the remaining oil in a wok (or large skillet) to 350 degrees. Add the cubed-chicken breasts. Stir until chicken is fully cooked. After chicken is fully cooked, add mushrooms. Stir the wok ingredients until the mushrooms are cooked. At this point, you may add snow peapods if desired.

Cook the following in a separate saucepan: sugar, cornstarch, mustard, chicken broth, vinegar, ¼ cup water, lemon juice. When consistency is thick like pie filling, add the pineapple chunks, julienne carrots and julienne green peppers. Continue cooking for 2-3 minutes.

Place chicken and mushrooms on a bed of rice. Top the chicken with the cooked mixture.

Yields 4 servings.