1.) Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes. 2.) Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger and garlic. Saute 1/2 to 1 minute, stirring constantly. Add chicken mixture and saute 2 minutes. Stir in bell peppers, lemon juice, pepper, and salt; cook 1 1/2 minutes or until chicken is done and bell peppers are desired consistency. Serve over rice. (Serving size: 1 cup chicken mixture and 1 cup rice.) ***You may want to omit the salt if using regular soy sauce instead of low- sodium soy sauce. NOTES : *original recipe calls for 2 tablespoons of oil. ( If chicken vegetables and chicken start to stick, I add chicken broth or water,1/4 cup at a time, as needed.) Recipe by: Cooking Light Magazine, May 1998 (p97) Posted to EAT-LF Digest by MrsTPK on May 27, 1998