Lemon chicken

4 spring onions
1 piece of root ginger
2 tblsp rice wine or dry sherry
500g (1 lb) boned chicken
2 celery sticks
125g (4 oz) button mushrooms
1 green pepper
2 tblsp light soy sauce
Grated rind of 2 lemons
A few lemon slices to garnish
2 tblsp oil for stir frying

Cut the chicken into 2.5cm (1′) strips.

Chop spring onions, shred the ginger. Put in a bowl with the rice wine or dry sherry. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Cut mushrooms into quarters. De-seed pepper and slice. Slice celery.

Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper. Stir fry for 1 minute.

Add the chicken and marinade. Cook for a further 3 minutes.

Stir in the soy sauce and lemon rind. Cook for a further minute.

Pile into a warmed serving dish and garnish with lemon slices.