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LEMON CHICKEN

Category:    Oriental, Main dishes, Ethnic, Entertain
Yield:4 servings
 
      1 tb Vegetable oil                     2/3 c  Snow peas sliced thinly
      1 ts Cornstarch dissolved in           3/4 c  Water
      2 ts Soy sauce                         1/2 c  Water chestnuts sliced
    1/2 ts Sherry                              3 tb Sugar
      1 ts Vegetable oil                       1 x  Tomato wedges, lemon
      4 ea Boned chicken breasts halves        2 tb Catsup
      1 x  Flattened 1/2" thick                1 x  Slices, green onion slices
      1 x  Vegetable oil                       1 ea Lemon juiced
    2/3 c  Bean sprouts                        1 x  And crushed almonds
      1 x  Cornstarch                          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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