LEMON CHICKEN (CANTONESE)

      Title: LEMON CHICKEN (CANTONESE)
  Categories: Oriental
       Yield: 8 Servings
  
  
         2 lb chicken breasts -- cut in
   :          -1 1/2" pieces
         3 T  soy sauce
       1/4 t  salt
   :          Mix above together; set
   :          aside  -- marinate 30 mins
         2    egg whites-lightly beaten
       2/3 c  cornstarch
       2/3 c  flour
   :          peanut oil
   :          shredded lettuce
   :          Sauce
       2/3 c  sugar
         2 T  cornstarch
       1/2 c  white vinegar
         1 c  chicken broth
         2 T  lemon juice
         1    lemon peel -- julienne
         3    green onions -- julienne
         2 md carrots -- julienne
         1 md green pepper -- julienne
         8 oz pineapple -- crushed, own
   :          juice
   :          well drained
         1 oz pure lemon extract
   
   Drain and discard chicken marinade.  Toss chicken with egg whites.
   Combine cornstarch and flour; roll chicken in mixture. Heat oil and
   cook chicken until brown and crisp. Keep warm.
   
   SAUCE:
   
   Combine sugar and cornstarch in saucepan.  Stir in vinegar, broth,
   lemon juice and peel.  Heat to boiling, stirring till mixture
   thickens. Add vegetables and pineapple.  Cook 1 min, stirring. Remove
   from heat; stir in extract.
   
   To serve:  Place shredded lettuce on serving platter and top with
   chicken and sauce.
   
   Serve with rice.
   
   ORIGINATOR    Long Forgotten SUBMITTOR Grace Wagner
   (wgmm@citynet.net) DATE 10/26/96
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