Chinese Lemon Chicken
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)