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Chinese Lemon Chicken

Ingredients: 4 Tablespoon(s) plus 1 teaspoon vegetable oil -1 1/4 freshly ground pepper 4 skinless, boneless chicken breast halves, flattened to 1/2-inch 1/16 Cup(s) cornstarch 1/4 Cup(s) fresh lemon juice 1 Teaspoon(s) cornstarch dissolved in 2 tablespoons water 2 Ounce(s) (about 2/3 cup) snow peas 2/3 Cup(s) thinly sliced bamboo shoots 1/2 Cup(s) thinly sliced water chestnuts Directions: 1. For marinade, combine 1 tablespoon 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 teaspoon oil, salt, and 3/4 cup water, bring to a boil, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. 3. In a wok or a large frying pan, heat remaining oil. Add chicken and stirfry over medium-high heat until golden brown on each side, about 8 minutes. Remove with tongs and cut into 3/4-inch-wide strips. Set aside and cover with foil to keep warm. 4. 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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