1. Peel 1 lemon, cut the rind into 1/8-inch pieces, and set aside 2 Tbsp. of rind. Squeeze both lemons to yield 3 Tbsp. of juice; set aside.
2. Pour the oil around the top of a wok or large skillet. Heat the oil for 2 minutes. Sprinkle the chicken with salt and pepper and add it to the wok or skillet. Stir-fry for 2 minutes. Remove the chicken and keep it warm. Add the mushrooms, 2 Tbsp. lemon rind, bell peppers, green onion, and ginger root. Stir-fry for 1 minute.
3. Combine 3 Tbsp. of lemon juice, chicken broth, sherry, soy sauce, cornstarch, and sugar in a small bowl and mix well. Add the mixture to the wok and stir-fry 3 minutes or until the mixture is thickened. Return the chicken to the wok and stir-fry 1 minute. Serve with steamed rice.