Lemon Chicken

Name: Lemon Chicken
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: vegetable oil; cornstarch; soy sauce, tamari; sherry; vegetable oil; chicken breast halves, boneless, skinless; vegetable oil; mung bean sprouts; cornstarch; snow pea pods; water; water chestnuts; sugar; tomato wedges; ketchup; onion slices; lemon juice; almonds; salt

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

60 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	vegetable oil
1	teaspoon	cornstarch
2	teaspoons	soy sauce, tamari
½	teaspoon	sherry
1	teaspoon	vegetable oil
4	each	chicken breast halves, boneless, skinless boned, flattened 1/2" thick
1	x	vegetable oil	*
⅔	cup	mung bean sprouts
1	x	cornstarch	*
⅔	cup	snow pea pods thinly sliced
¾	cup	water
½	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	*

Ingredients

Amount	Measure	Ingredient	Features
15	ml	vegetable oil
5	ml	cornstarch
1E+1	ml	soy sauce, tamari
2.5	ml	sherry
5	ml	vegetable oil
4	each	chicken breast halves, boneless, skinless boned, flattened 1/2" thick
1	x	vegetable oil	*
158	ml	mung bean sprouts
1	x	cornstarch	*
158	ml	snow pea pods thinly sliced
177	ml	water
118	ml	water chestnuts	*
45	ml	sugar
1	x	tomato wedges	*
3E+1	ml	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 ½ in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into ¾ 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.