Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Oriental
Mc Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 teaspoon cornstarch dissolved in
2 teaspoons soy sauce
1/2 teaspoon sherry
1 teaspoon vegetable oil
4 each boned chicken breasts halves
Flattened 1/2" thick
Vegetable oil
2/3 cup bean sprouts
cornstarch
2/3 cup snow peas sliced thinly
3/4 cup water
1/2 cup water chestnuts sliced
3 tablespoons sugar
tomato wedges -- lemon
2 tablespoons catsup
slices -- green onion slices
1 each lemon juiced
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 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.
