Lemon Chicken

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Lemon Chicken
Categories: Oriental Main dish Ethnic Entertain
Servings: 4

1 T vegetable oil 1 t cornstarch dissolved in
2 t soy sauce 1/2 t sherry
1 t vegetable oil 4 ea boned chicken breasts
halves
1 x Flattened 1/2" thick 1 x Vegetable oil
2/3 c bean sprouts 1 x cornstarch
2/3 c snow peas sliced thinly 3/4 c water
1/2 c water chestnuts sliced 3 T sugar
1 x tomato wedges, lemon 2 T catsup
1 x slices, green onion slices 1 ea lemon juiced
1 x and crushed almonds 1 pn 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 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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