Stir-fried lemon chicken

This sauce is great with stir-fries of chicken or seafood.

Lemon sauce

1	Lemon, grated rind (Main)
¼ cup	Lemon juice
¼ cup	Chicken stock
2 Tbsp	Light soy sauce
2 Tbsp	Sugar
1 Tbsp	Cornflour

Chicken

2 Tbsp	Canola oil
500 g	Chicken, skinned and boned, thinly sliced (Main)
1	Yellow pepper, seeded amd thinly sliced
2	Spring onions, diagonally sliced
4 cups	Cooked rice (Main)
1	Lemon, sliced

Directions

1. Combine the sauce ingredients.
2. Heat the oil in a wok or frying pan. Season the chicken. Stir-fry in batches until just cooked. Remove to one side.
3. Stir-fry the pepper and spring onions, until crisp-tender. Whisk the sauce ingredients to combine again and add to the wok stirring, until thickened.
4. Return the chicken to the pan and heat through.
5. Great served on rice topped with a twist of lemon.