Recipe for Jim's Lemon Chicken


1 tablespoon vegetable oil
1 teaspoon cornstarch dissolved in
2 teaspoon soy sauce and
1/2 teaspoon sherry
1 cornstarch
4 boned chicken breast halves flatten; ed 1/2 thick
1 remaining marinade and
1 teaspoon vegetable oil
3/4 cup water
3 tablespoon sugar
1 juice of 1/2 lemon
1/2 lemon, sliced
1 teaspoon cornstarch
1 veg oil for frying
2/3 cup bean sprouts
2/3 cup snow peas sliced thinly
1/2 cup bamboo shoots
1/2 cup water chestnuts sliced
1 green onions, sliced
1 sesame seeds


For the marinade: Combine first 4 ingredients in a small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine remaining marinade with the next five ingredients in a small sauce pan and bring to boil over medium heat, stirring occasionally. Add dissolved cornstarch and stir until thickened. Keep warm. Heat 1/2 in of vegetable oil in a 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 oil and heat over medium-high heat. Add the vegetables and stir fry until crisp-tender. Transfer to a heated platter. Top with chicken and garnish with lemon slices from the sauce. Spoon lemon sauce over. Garnish with green onions and sesame seeds.

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