Low Carb Lemon Chicken

Ingredients:

• 2 tablespoons Dry sherry
• 4 green (Spring) onions, chopped
• 1 Piece of root ginger, shredded
• 500g (1 pound) boned chicken, cut into 1 inch strips
• 2 Celery sticks, sliced
• 125g (4oz) button mushrooms, quartered
• 1 Green pepper, cored, seeded, and sliced
• 2 tablespoons Light soy sauce
• Shredded rind of 2 lemons
• A few lemon slices to garnish
• 2 tablespoons oil for stir-frying

Directions:
Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then
cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.
To serve, pile into a warmed serving dish and garnish with lemon slices.

Makes 4 to 6 servings. Preparation Time: 45 minutes