---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
 
       Title: Lemon Chicken                                              
  Categories: chicken
       Yield: 4 servings    
 
       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.                                                 
 
 
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