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 |
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