Chinese Lemon Chicken

• 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

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.

vegetable oil, vegetable oil, soy sauce, dry sherry, fresh ground pepper, chicken breast halves, cornstarch, sugar, ketchup, lemon juice, vegetable oil, salt, cornstarch, snow peas, bamboo shoot, water chestnut

Taken from www.food.com/recipe/chinese-lemon-chicken-411447 (may not work)