Chicken: Lemon Chicken by Angel

posted by Angel 04-18-100 1:30 AM

Lemon Chicken

Marinade:
1 Tbsp. vegetable oil
2 tsp. soy sauce
1/2 tsp. sherry
dash of freshly ground pepper
4 chicken breast halves, boned and flattened to " inch thickness
cornstarch

Lemon Sauce:
3/4 cup water
3 heaping Tbsp. sugar
2 Tbsp. catsup
juice of 1 large lemon
1 tsp. vegetable oil
dash of salt
1 tsp. cornstarch, dissolved in small amount of water
vegetable oil
2/3 cup bean sprouts
2/3 cup thinly sliced snow peas
2/3 cup thinly sliced bamboo shoots
1/2 cup thinly sliced water chestnuts
tomato wedges, lemon slices, green onion slices and crushed almonds (garnish)


For Marinade:
Combine oil, soy sauce, sherry and pepper in small bowl. Rub over chicken, allowing excess to drain off.
Coat lightly with cornstarch. Refrigerate at least 30 minutes.

For Lemon Sauce:
Combine water, sugar, catsup, lemon, oil and salt in small saucepan. Bring to boil over medium-high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm.

Heat 1/2-inch vegetable oil in large skillet over medium-high heat until light haze forms. Fry chicken until golden brown on each side. Drain; cut into strips 3/4-inch wide. Set aside; keep warm.

Wipe out skillet; add small amount vegetable oil and heat over medium-high until light haze forms.
Add bean sprouts, snow peas, bamboo shoots and water chestnuts; 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.

Serves 4.

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