Stir Fry- Chicken With Lemon Mushroom Ginger Sauce - cooking recipe

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 1 teaspoon 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

Preparation

Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
Cut chicken into strips, sprinkle with pepper.
Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry 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.