Chinese Lemon Chicken

From 365 Ways to Cook Chicken. Have not tried this yet.

• Ready In: 50 mins
• Serves: 4

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.