Ingredients:
3 lbs boneless skinless chicken breasts
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon salt
2 eggs
1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups vegetable oil
1/4 cup white sugar
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
1 lemons, sliced
2 tablespoons vegetable oil
1 cup carrots, julliened
1 can pineapple chunks, drained
1 cup broccoli florets
1/2 cup onions, sliced thin and seperated into rings
1/2 cup red peppers, sliced into strips
1 cup water chestnuts, sliced
Directions:
Cut the chicken into bite-sized pieces.
In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt.
Mix together, cover and refrigerate.
Let marinate for 15 to 20 minutes.
Steam the carrots and broccoli until tender.
In a wok, lightly saute the onion and red pepper until tender.
(May add a little oil, if necessary.) Combine all carrots, broccoli, onion, red pepper and water chestnuts and set aside.
In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter.
In a wok, heat 2 cups oil to 350 degrees F (175 degrees C).
Coat chicken with batter and fry in wok until browned.
Set aside.
In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt.
Mix together and add lemon slices.
Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture.
Cook, stirring, until sauce is clear.
Add the pineapple chunks.
To serve, layer rice (not included in this recipe), chicken and vegetables on plate and pour sauce over.
Servings: 8
Time preparation: 25 min.
Time total: 45 min.