Title: Lemon Chicken #5
Categories: Poultry
Yield: 4 Servings

1 tb Vegetable oil
2 ts Soy sauce
1 ts Vegetable oil
2/3 c Bean sprouts
2/3 c Snow peas sliced thinly
1/2 c Water chestnuts sliced
Tomato wedges; lemon slices,
-green onion slices and
-crushed almonds
1 ts Cornstarch dissolved in:
1/2 ts Sherry
4 Boned chicken breasts
-halves; flattened 1/2"
-thick
Vegetable oil
Cornstarch
3/4 Water
3 tb Sugar
2 tb Catsup
1 Lemon; juiced
1 pn Salt

Date: Mon, 05 Feb 1996 19:09:35 -0700

From: Tracy Swartz

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 1/2 in of vegetable oil in large skillet over medium high heat. Fry
chicken until golden brown on both sides. Drain, then cut into 3/4 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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