------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Lemon Chicken
 Categories: Oriental Main dish Ethnic Entertain  
   Servings:  4
 
       1 T  vegetable oil                       1 t  cornstarch dissolved in 
       2 t  soy sauce                         1/2 t  sherry            
 	    1 t  vegetable oil			     4 ea boned chicken breasts
      halves 
       1 x  Flattened 1/2″ thick                1 x  Vegetable oil 
     2/3 c  bean sprouts                        1 x  cornstarch            
     2/3 c  snow peas sliced thinly           3/4 c  water            
     1/2 c  water chestnuts sliced              3 T  sugar            
       1 x  tomato wedges, lemon                2 T  catsup            
       1 x  slices, green onion slices          1 ea lemon juiced            
       1 x  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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