Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Vegetable oil 2/3 c Snow peas sliced thinly
1 t Cornstarch dissolved in 3/4 c Water
2 t Soy sauce 1/2 c Water chestnuts sliced
1/2 t Sherry 3 T Sugar
1 t Vegetable oil 1 x Tomato wedges, lemon
4 ea Boned chicken breasts halves 2 T 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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