4 tb Plus 1 teaspoon vegetable
-oil
2 ts Soy sauce
1/2 ts Dry sherry
1/4 ts Freshly ground pepper
4 Skinless, boneless chicken
-breast halves, flattened to
-1/2-inch
1 tb Cornstarch
1 tb Sugar
2 tb Ketchup
1/4 c Fresh lemon juice
1 ts Vegetable oil
1/2 ts Salt
1 ts Cornstarch dissolved in 2
-tablespoons water
2 oz (about 2/3 cup) snow peas
2/3 c Thinly sliced bamboo shoots
1/2 c Thinly sliced water
-chestnuts
1. For marinade, combine 1 tablespoon 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 teaspoon oil, salt, and 3/4 cup water, bring
to a boil, stirring occasionally. Add dissolved cornstarch and stir
until slightly thickened. Keep warm.
3. In a wok or a large frying pan, heat remaining oil. Add chicken and
stirfry over medium-high heat until golden brown on each side, about 8
minutes. Remove with tongs and cut into 3/4-inch-wide strips. Set
aside and cover with foil to keep warm.
4. Add snow peas, bamboo shoots, and water chestnuts to wok and
stir-fry 2 minutes; transfer to heated serving platter. Top with
chicken and spoon lemon sauce over all.
