Jim's lemon chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Cornstarch dissolved in |
| 2 | teaspoons | Soy sauce and |
| ½ | teaspoon | Sherry |
| 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 |
| Cornstarch | ||
| 4 | Boned chicken breast halves flattened 1/2\" thick | |
| Juice of 1/2 lemon | ||
| ½ | Lemon, sliced | |
| 1 | teaspoon | Cornstarch |
| Veg oil for frying | ||
| ½ | cup | Water chestnuts sliced |
| Green onions, sliced | ||
| Sesame seeds | ||
Directions
MARINADE
LEMON SAUCE
VEGETABLES
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