Lemon Chicken Stir Fry and Cherry Cheesecake

Tuesday again.   Once again, Claire and Kate are here for dinner (a ritual every 2nd tuesday due to activity schedules).    Thought I'd try something healthy as a main course as we were away for Uncle Ron's birthday over the weekend and I basically ate for 72 hrs straight.   The stirfry seemed to fit the bill.  For dessert, a standard 70's throwback the no-bake Cherry Cheesecake.

Lemon Chicken
3 chicken breasts
5 green onions
1 red pepper
 1/2 cup sliced mushrooms
Zest of 2 lemons
ginger
1 tsp cornstarch
1 1/2 tsp sugar
soy sauce
1/4 cup sherry
1 tbsp lemon juice
salt and pepper
Cut chicken into bite-sized pieces.  Saute chicken in veg oil until nearly cooked through.  Add cut up pepper and minced onions.   Stir until soft.  Add mushrooms and lemon zest.   Dissolve cornstarch in a small amount of water.  Add to meat mixture along with ginger, salt, pepper, soy sauce and sherry.  Simmer for 5 minutes until sauce thickened.  Drizzle with lemon juice.
I served this with rice and sauteed broccoli.

Prep work for stir fry makes things easier!

Stir frying!

Final product

Cherry Cheese Cake
Grease 9 inch square pan
Make a graham cracker crust.

Served Dessert - didn't hold together too well!

Combine 8 oz philadelphia Cheese, softened with 1 package pre-made Dream Whip and 1 cup icing sugar.  Spread over crust.   Top with one can of cherry pie filling.

Cherry Cheesecake

The verdict - The stir fry was nice.  Not sure why it's called Lemon chicken as the lemon taste got kind of lost in the Ginger and soy sauce mix.    Very light.   Everyone liked the chicken.   Nobody was 'wowed' but success nonetheless.   The dessert was a hit!   My guests each had seconds.   Rave reviews.  Takes me back to a few decades ago!   It didn't come out of the pan very easily.  Made kind of a mess.  Oh well!