Chinese Lemon Chicken - cooking recipe

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

Preparation

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.
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.
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.
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.