1 tb vegetable oil
2 ts soy sauce
1 ts vegetable oil
1 flattened 1/2 thick
2/3 c bean sprouts
2/3 c snow peas sliced thinly
1/2 c water chestnuts sliced
1 tomato wedges, lemon
1 slices, green onion slices
1 and crushed almonds
1 ts cornstarch dissolved in
1/2 ts sherry
4 ea boned chicken breasts halves
1 vegetable oil
1 cornstarch
3/4 c water
3 tb sugar
2 tb catsup
1 ea lemon juiced
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.
