LEMON CHICKEN

      Title: LEMON CHICKEN
  Categories: Oriental, Main dish
       Yield: 4 Servings
  
       1 tb Vegetable oil
       1 ts Cornstarch dissolved in
       2 ts Soy sauce
     1/2 ts Sherry
       1 ts Vegetable oil
       4    Boned chicken breasts halves
            Flattened 1/2" thick
            Vegetable oil
     2/3 c  Bean sprouts
            Cornstarch
     2/3 c  Snow peas sliced thinly
     3/4 c  Water
     1/2 c  Water chestnuts sliced
       3 tb Sugar
            Tomato wedges, lemon
       2 tb Catsup
            Slices, green onion slices
       1    Lemon juiced
            And crushed almonds
       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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