Lemon chicken #1
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Lemon chicken #1
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 1:21:55 AM. Recipe ID 54316. Report a problem with this recipe.
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      Title: Lemon chicken #1
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
      1 tb Vegetable Oil
      1 ts Cornstarch
      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 Thin
    3/4 c  Water
    1/2 c  Water Chestnuts Sliced
      3 tb Sugar
           Tomato Wedges, Lemon
      2 tb Catsup
           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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Recipe ID 54316 (Apr 03, 2005)

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