Lemon Chicken Stir Fry

1 lb. boneless, skinless Chicken, cut in bite-size pieces
2tbsp olive oil
4 green onions, cut diagonally
3 celery stalks, sliced
1/2 of Red or Green Bell Pepper, sliced
4 carrots, sliced
4 mushrooms, sliced
1 can (8oz) Bamboo shoots, drained
1/2 cup unsalted Cashews (not used with the picture)
Shredded rind of 1 lemon
1 garlic clove, minced
2 tbsp fresh lemon juice
2 tbsp white wine vinegar
1 tbsp + 1 tsp sugar
1 tbsp cornstarch
2 tbsp soy sauce

Combine lemon juice, white wine vinegar, soy sauce, cornstarch, and sugar; mix well and set aside.
Heat oil in skillet and stir fry chicken until no longer pink. Add the carrots, bell peppers, celery and garlic. Stir fry until tender. Add the remaining vegetables (mushrooms & bamboo shoots), cook for about 2 minutes. Add the lemon juice mixture and lemon rind, cooked until creamy. Just before turning off add cashews and green onions; mix. Serve over rice.