Name: Lemon Chicken #5
Ingredients: 1 tb Vegetable oil; 2 ts Soy sauce; 1 ts Vegetable oil; 2/3 c Bean sprouts; 2/3 c Snow peas sliced thinly; 1/2 c Water chestnuts sliced; Tomato wedges; lemon slices, green onion slices and crushed almonds; 1 ts Cornstarch dissolved in:; 1/2 ts Sherry; 4 Boned chicken breasts halves; flattened 1/2" thick; Vegetable oil; Cornstarch; 3/4 Water; 3 tb Sugar; 2 tb Catsup; 1 Lemon; juiced; 1 pn Salt

We often hear the 'Savior' characteristics of God stressed – His love, mercy, goodness and so on – but the matter of His lordship is absent. The distortion is particularly clear in evangelism. In modern practice the call to repentance is usually called an 'invitation,' which one can obviously accept or refuse. It is offered politely. Seldom do we hear presented God's sovereign demand to repent or His demand for total submission to the authority of His appointed king, Christ Jesus.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Poultry	4	Servings

INGREDIENTS

1	tb	Vegetable oil
2	ts	Soy sauce
1	ts	Vegetable oil
2/3	c	Bean sprouts
2/3	c	Snow peas sliced thinly
1/2	c	Water chestnuts sliced
		Tomato wedges; lemon slices, green onion slices and crushed almonds
1	ts	Cornstarch dissolved in:
1/2	ts	Sherry
4		Boned chicken breasts halves; flattened 1/2" thick
		Vegetable oil
		Cornstarch
3/4		Water
3	tb	Sugar
2	tb	Catsup
1		Lemon; juiced
1	pn	Salt

INSTRUCTIONS

Date: Mon, 05 Feb 1996 19:09:35 -0700
From: Tracy Swartz <blackhawk@ccinet.ab.ca>
For marinade: Combine first 4 ingredients in small bowl. Rub over chicken,
allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at
least 30 minutes.
For lemon sauce: Combine first 6 ingredients in a small sauce pan and
bring to boil over medium high heat, stirring occasionally. Add dissolved
cornstarch and stir until slightly thickened. Keep warm.
Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry
chicken until golden brown on both sides. Drain, then cut into 3/4 inch
wide strips. Set aside and keep warm. Wipe out skillet, add small amount of
vegetable oil and heat over medium high heat. Add bean sprouts, snow peas,
bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer
to heated platter. Top with chicken and spoon lemon sauce over. Garnish
with tomato wedges, lemon slices, green onions and almonds.
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