Chinese Lemon Chicken
chicken, chinese, fruits
4 tablespoon plus 1 tsp vegetable oil
2 teaspoon soy sauce
1/2 teaspoon dry sherry
1/4 teaspoon freshly ground pepper
4 skinless, boneless chicken
1 breast halves, flattened to inch th; ick
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoon ketchup
1/4 cup fresh lemon juice
1 teaspoon vegetable oil
1/2 teaspoon salt
1 teaspoon cornstarch, dissolved in
2 tablespoon water
2 oz (about 2/3 cup) snow peas
2/3 cup thinly sliced bamboo shoots
1/2 cup thinly sliced water
1 chestnuts
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.
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.
In a wok or large frying pan, heat remaining oil. Add chicken and stir-fry 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.
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.
Serve over white rice, serves 4.
From: Steve Herrick Source: [365 Ways to Cook Chicken by Cheryl Sedaker ISBN 0-06-015539-6]
Yield: 1 servings