1 tb Vegetable Oil
1 ts Cornstarch
2 ts Soy Sauce
1/2 ts Sherry
1 ts Vegetable Oil
4 Boned Chicken Breasts Halves
Flattened 1/2" Thick
Vegetable Oil
2/3 c Bean Sprouts
Cornstarch
2/3 c Snow Peas Sliced Thin
3/4 c Water
1/2 c Water Chestnuts Sliced
3 tb Sugar
Tomato Wedges, Lemon
2 tb Catsup
Green Onion Slices
1 Lemon Juiced
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.
