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Marinade: 1 Tbsp. vegetable oil 2 tsp. soy sauce 1/2 tsp. sherry dash of pepper 4 boneless, skinless chicken breasts, flattened to 1/2-inch thickness cornstarch Combine first 4 ingredients for the marinade. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. Lemon Sauce: 3/4 c. water 3 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 Combine first 6 ingredients in a small saucepan. Bring to a boil, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2-inch oil in large skillet and fry chicken until golden brown on each side. Drain, then cut into strips 3/4-inch wide. Set aside and keep warm. vegetable oil 2/3 c. bean sprouts 2/3 c. sliced snow peas 2/3 c. thinly sliced bamboo shoots 1/2 c. thinly sliced water chestnuts tomato wedges, lemon slices, green onion slices and crushed almonds (these will be used as garnish) Wipe out skillet and add a small amount of veggie oil and heat. Add sprouts, bamboo shoots, snow peas and water chestnuts and stir-fry until tender. Transfer to heated platter. Top with chicken and spoon lemon sauce on top. Garnish with tomatoes, lemon slices, green onions and almonds. Yields 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |