Jim's lemon chicken

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 teaspoon Cornstarch dissolved in
2 teaspoons Soy sauce and
½ teaspoon Sherry
\N \N Remaining marinade and
1 teaspoon Vegetable oil
¾ cup Water
3 tablespoons Sugar
⅔ cup Bean sprouts
⅔ cup Snow peas sliced thinly
½ cup Bamboo shoots
\N \N Cornstarch
4 \N Boned chicken breast halves flattened 1/2\" thick
\N \N Juice of 1/2 lemon
½ \N Lemon, sliced
1 teaspoon Cornstarch
\N \N Veg oil for frying
½ cup Water chestnuts sliced
\N \N Green onions, sliced
\N \N Sesame seeds




For the marinade: Combine first 4 ingredients in a small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine remaining marinade with the next five ingredients in a small sauce pan and bring to boil over medium heat, stirring occasionally. Add dissolved cornstarch and stir until thickened. Keep warm. Heat ½ in of vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown on both sides. Drain, then cut into ¾ inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of oil and heat over medium-high heat. Add the vegetables and stir fry until crisp-tender. Transfer to a heated platter. Top with chicken and garnish with lemon slices from the sauce. Spoon lemon sauce over. Garnish with green onions and sesame seeds. Submitted By JIM WELLER On 05-07-95

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