Ingredients

4 Tbsp. plus 1 tsp. vegetable -oil
2 tsp. soy sauce
1/2 tsp. dry sherry
1/4 tsp. freshly ground pepper
4 skinless, boneless chicken breast halves, flattened to 1/2-inch
1 Tbsp. cornstarch
1 Tbsp. sugar
2 Tbsp. ketchup
1/4 C. fresh lemon juice
1 tsp. vegetable oil
1/2 tsp. salt
1 tsp. cornstarch dissolved in 2 Tbsp. water
2 oz. (about 2/3 C.) snow peas
2/3 C. thinly sliced bamboo shoots
1/2 C. thinly sliced water chestnuts

Cooking Instructions

For marinade, combine 1 Tbls. 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. 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 occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. In a wok or a large frying pan, heat remaining oil. Add chicken and stir-fry over medium-high heat until golden brown on each side, for about 8 minutes. Remove with tongs and cut into 3/4-inch-wide strips. Set aside and cover with foil to keep warm. Add snow peas, bamboo shoots, and water chestnuts to wok and stir-fry 2 minutes; transfer to heated serving platter. Top with chicken and spoon lemon sauce over all.
 
 
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