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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From 365 Ways to Cook Chicken. Have not tried this yet. Ingredients:
4 tablespoons vegetable oil |
1 teaspoon vegetable oil |
2 teaspoons soy sauce |
1/2 teaspoon dry sherry |
1/4 teaspoon fresh ground pepper |
4 boneless chicken breast halves, flattened to 1/2-inch |
1 tablespoon cornstarch |
1 tablespoon sugar |
2 tablespoons ketchup |
1/4 cup fresh lemon juice |
1 teaspoon vegetable oil |
1/2 teaspoon salt |
1 teaspoon cornstarch, dissolved in 2 tbsp water |
2 ounces snow peas |
2/3 cup bamboo shoot, thinly sliced |
1/2 cup water chestnut, thinly sliced |
Directions:
1. For marinade, combine 1 Tbsp of the oil, the soy sauce, sherry and pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes.
2. For lemon sauce, in a small saucepan over medium-high heat, combine sugar, ketchup, lemon juice, 1 tsp oil, salt, and 3/4 c water. Bring to a boil, stirring occaisionally. Add dissovled cornstarch and stir until slightly thickened. Keep warm.
3. In a wok or large frying pan, heat remaining oil. Add chicken stir-fry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into 3/4 wide strips. Set aside and cover with foil to keep warm.
4. Add snow peas, bamboo shoots, and water chestnuts to work and stir-fry 2 minutes; transfer to heated serving plattter. Top with chicken and spoon lemon sauce over all.
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