Lemon Ginger Chicken Stir Fry

I wanted to try making my own stir fry sauce and came across a few on allrecipes.com.  The lemon one caught my eye and seemed pretty easy.  What I ended up with was a light yet very flavourful sauce.  This one was a winner.  It was my first attempt at Asian that ended up actually resembling the taste of what you might get at an Asian restaurant.  And the whole thing is only 12 Weight Watchers points on the old system.  The following is what I did:

Ingredients

1 tbsp olive oil

2 chicken breasts, cut into chunks/cubes

½ large onion cut into chunks

½ green pepper cut into chunks

1 cup mushrooms, sliced

2 cloves minced or crushed garlic

½ tsp ground ginger

¼ cup lemon juice

¼ cup chicken broth

1 tbsp soy sauce

2 tbsp splenda

2 tsp corn starch

2 tbsp water

Directions

Sauce

Combine lemon juice, chicken broth, soy sauce and sugar in a bowl or cup

Glaze

Combine corn starch and water

Stir Fry

Heat oil in wok over medium-high heat

Add onions and stir fry until about half cooked

Add garlic and ginger and stir fry for about a minute

Add green pepper and fry for about 2 more minutes

Add mushrooms and chicken and stir fry until chicken is almost cooked

Add sauce and glaze and keep stir frying until chicken is cooked and sauce starts to thicken

Serve over rice

What I Learned

• It is important that the chicken chunks all be about the same size so that some don't dry out.
• Garlic burns really quickly if you don't keep stirring.
• The sauce was a little thin.  I may want to add cornstarch.
• I don't know if it is necessary to have the sauce and glaze separate.  If I mix in the cornstarch with the sauce before pouring it in, it may be easier and thicker.