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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

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

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.

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