Lemon chicken #1

Yield: 4 Servings

Measure Ingredient
1 tablespoon Vegetable Oil
1 teaspoon Cornstarch
2 teaspoons Soy Sauce
½ teaspoon Sherry
1 teaspoon Vegetable Oil
4 \N Boned Chicken Breasts Halves
\N \N Flattened 1/2\" Thick
\N \N Vegetable Oil
⅔ cup Bean Sprouts
\N \N Cornstarch
⅔ cup Snow Peas Sliced Thin
¾ cup Water
½ cup Water Chestnuts Sliced
3 tablespoons Sugar
\N \N Tomato Wedges, Lemon
2 tablespoons Catsup
\N \N Green Onion Slices
1 \N Lemon Juiced
\N \N And Crushed Almonds
1 pinch Salt

For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch.

Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat ½ in of vegetable oil in 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 vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. Transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds.

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