Chinese Lemon Chicken

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 1 teaspoon vegetable oil
• 2 teaspoons soy sauce
• 1/2 teaspoon dry sherry
• 1/4 teaspoon fresh ground pepper
• 4 boneless chicken breast halves, flattened to 1/2-inch
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 tablespoons ketchup
• 1/4 cup fresh lemon juice
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon cornstarch, dissolved in 2 tbsp water
• 2 ounces snow peas
• 2/3 cup bamboo shoot, thinly sliced
• 1/2 cup water chestnut, thinly sliced

Recipe

• 1 for marinade, combine 1 tbsp of the oil, the soy sauce, sherry and pepper in a small bowl. place chicken in a shallow dish. rub marinade over chicken. coat lightly with cornstarch. refrigerate at least 30 minutes.
• 2 for lemon sauce, in a small saucepan over medium-high heat, combine sugar, ketchup, lemon juice, 1 tsp oil, salt, and 3/4 c water. bring to a boil, stirring occaisionally. add dissovled cornstarch and stir until slightly thickened. keep warm.
• 3 in a wok or large frying pan, heat remaining oil. add chicken stir-fry over medium-high heat until golden brown on each side, about 8 minutes. remove with tongs and cut into 3/4" wide strips. set aside and cover with foil to keep warm.
• 4 add snow peas, bamboo shoots, and water chestnuts to work and stir-fry 2 minutes; transfer to heated serving plattter. top with chicken and spoon lemon sauce over all.