Lemon Chicken

60 minutes Prep: 20 minutes Cook: 10 minutes

369 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	vegetable oil
1	teaspoon	cornstarch
2	teaspoons	soy sauce
1/2	teaspoon	sherry
1	teaspoon	vegetable oil
4	each	chicken breast halves, boneless and skinless	boned, flattened 1/2" thick
1	x	vegetable oil
2/3	cup	bean sprouts
1	x	cornstarch
2/3	cup	snow pea pods	thinly sliced
3/4	cup	water
1/2	cup	water chestnuts
3	tablespoons	sugar
1	x	tomato wedges
2	tablespoons	ketchup
1	x	onion slices	green
1	Lemon	lemon juice
1	x	almonds	crushed
1	pinch	salt

Directions

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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Nutrition Facts

Serving Size 177g

Amount per Serving

Calories 369 19% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 306mg	13%
Total Carbohydrate 45.0g	15%
Dietary Fiber 1.0g	3%
Sugars 12.0g
Protein 28.0g	57%

Vitamin A	5%		Vitamin C	22%
Calcium	3%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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