---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON CHICKEN #1
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving