Lemon-Ginger Chicken with Honey

1.5 Lbs. Chicken Breasts
3 Lemons
.5 C. Wine, plus more wine (I used Yellow Tail Pinot Grigio, but choose whatever strikes your fancy)
2 Tbs. Peanut oil
~3 Tbs. Ginger Spice Paste
2-4 Tbs. Honey
1 Box sliced Baby Bellas
1 C. of Brown rice

1. Squeeze the juice from the lemons into the bottom of a shallow pan (I used a 9x9 glass baking dish).
2. Add the .5 cup of wine, and stir.
3. Cut the chicken into bite-sized chunks, and marinate in the lemon/wine mixture for about 30 minutes.
4. Rinse the rice, and get it started -- ricemakers are awesome!
5. Heat a stir-fry pan over medium-high heat.
6. Add the oil, swirl to coat.
7. Add one Tbs. of the ginger paste to the oil, let sizzle for just a moment.
8. Using a slotted spoon, add 1/3 of the chicken to the pan, and stir fry until cooked through.
9. Remove the cooked chicken to a plate, and repeat steps 7 and 8 with the remaining thirds of the chicken.
10. After removing the last of the chicken, drizzle the cooked chicken with just a little bit of honey, and cover with foil to keep warm.
    
11. Pour the used marinade into the pan, and boil until it reduces to about 1/3 its original volume.  Stir frequently to keep the foam mixed in.
12. Dump the mushrooms into the pan, and stir gently.
13. Add in a little more wine, and bring to a boil.
14. Reduce the heat to simmer, and cover.
15. Let simmer for a few minutes.
16. Serve with rice, and a glass of the wine!
    

This is sort of a chicken version of the beef dish I made a couple of weeks ago.  It was good, but it really needed some green veggies to provide color and a contrasting flavor.  The original plan was to serve it with asparagus, but there was none to be had when I went to the store today.  Oh, well, next time.