Marinade:
1 tb Vegetable oil
1 ts Corn starch; dissolved in:
1/2 ts Sherry
2 ts Soy sauce
1 ts Vegetable oil
Lemon Sauce:
Vegetable oil
Corn starch
3/4 c Water
3 tb Sugar
2 tb Catsup
1 Lemon; juice of
Stir-fry:
2/3 c Bean sprouts
2/3 c Snow peas; thinly sliced
1/2 c Water chestnuts; sliced
Tomato wedges
Lemon slices
Green onions; sliced
Almonds; crushed
4 Chicken breasts halves;
- boned,
- flattened 1/2" thick
1 pn Salt
Marinade:
Combine first 4 ingredients in small bowl. Rub over chicken,
allowing excess to drain off. Coat lightly with corn starch.
Refrigerate at least 30 minutes.
Lemon Sauce:
Combine first 6 ingredients in a small sauce pan and bring to boil
over medium-high heat, stirring occasionally. Add dissolved corn
starch and stir until slightly thickened. Keep warm.
Heat 1/2" of vegetable oil in large skillet over medium-high heat.
Fry chicken until golden brown on both sides. Drain, then cut into
3/4" 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.
