Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
1 tb Vegetable oil Cornstarch
1 ts Cornstarch dissolved in 4 Boned chicken breast halves
2 ts Soy sauce and -flattened 1/2" thick
1/2 ts Sherry

------------------------LEMON SAUCE-----------------------------
Remaining marinade and Juice of 1/2 lemon
1 ts Vegetable oil 1/2 Lemon, sliced
3/4 c Water 1 ts Cornstarch
3 tb Sugar Veg oil for frying

-------------------------VEGETABLES------------------------------
2/3 c Bean sprouts 1/2 c Water chestnuts sliced
2/3 c Snow peas sliced thinly Green onions, sliced
1/2 c Bamboo shoots Sesame seeds

For the marinade: Combine first 4 ingredients in a small bowl. Rub
over chicken, allowing excess to drain off. Coat lightly with
cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine
remaining marinade with the next five ingredients in a small sauce
pan and bring to boil over medium heat, stirring occasionally. Add
dissolved cornstarch and stir until thickened. Keep warm. Heat 1/2 in
of vegetable oil in a 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 oil and heat over medium-high heat. Add the
vegetables and stir fry until crisp-tender. Transfer to a heated
platter. Top with chicken and garnish with lemon slices from the
sauce. Spoon lemon sauce over. Garnish with green onions and sesame
seeds. Submitted By JIM WELLER On 05-07-95

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