Hunan Lemon Chicken
From: Betty Crocker's International Cookbook
Makes: 6 servings

3 large whole boneless skinless chicken breasts

1/4 cup all-purpose flour
1/4 cup water
1 egg
2 tbls cornstarch
1 tbls vegetable oil
1 tsp salt
1 tsp soy sauce
1/4 tsp baking soda
Lemon sauce
1/2 lemon, thinly sliced

Cut chicken breasts into strips. Spray a heavy nonstick pan with Pam. Beat remaining ingredients (except lemon sauce and lemon) with a hand beater until smooth. Dip each chicken piece, one at a time, into the batter. Cook in coated nonstick skillet until golden brown, turning once, about 7 minutes. Repeat with remaining chicken. Arrange chicken in a single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices.

Lemon Sauce
1/2 cup water
1/2 tsp grated lemon peel
1/4 cup lemon juice
1/4 cup honey
1 tbsp catsup
1/2 tsp instant chicken bouillon
1/2 tsp salt
1 clove garlic, finely chopped
1 tbsp cornstarch
1 tbsp cold water

Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling. Mix cornstarch with 1 tbsp water; stir into sauce. Cook and stir until thickened, about 30 seconds.