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From Carolina, Vancouver, 07-16-2004
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Msg ID 0815430
Tonight my brother is coming for dinner, and to pick up his computer, now that Luis is done fixing it for him. He is bringing a friend's computer with him to be fixed...and so the cycle goes.

I have made this dish before, and it is reminiscent of one I used to order from a Chinese takeout restaurant, many moons ago when I lived in Toronto. They just served theirs on a bed of lettuce, though.

For me, it stands alone, complete in itself. For my gaggle of carb-starved guys, I will put some rice in the rice cooker to go along with it. Oh, this serves 4, so I will be doubling the recipe.

Hope my bro brings some wine (Casa Luis winery reopens in the fall grape season, until then, we are out, boo-hoo!)

Chinese Lemon Chicken
from Rose Reisman's Enlightened Home Cooking

1 tsp vegetable oil
1 1/2 cups thinly sliced red peppers (I will be using a mixture of red, orange and yellow peppers)
1 1/2 cups halved snow peas
1 lb boneless chicken breasts (skinless)
1/4 cup all-purpose flour
2 tsp vegetable oil

Sauce (can be prepared ahead and reheated, thin with a bit of water if too thick)

1 cup chicken stock
3 tbsp lemon juice
2 tbsp granulated sugar
1 tbsp vegetable oil
4 tsp cornstarch
1 tsp sesame oil
1 tsp grated lemon zest
12 tsp minced garlic
2 tbsp chopped fresh parsley

In a large nonstick skillet sprayed with veg spray, heat 1 tsp oil over medium heat and saute red peppers and peas just until tender-crisp. Place in serving dish.

Between sheets of waxed paper, pound chicken breasts to 1/4-inch thickeness. Dust with flour. In large nonstick skillet sprayed with veg spray, heat oil; saute chicken until browned on both sides and just cooked.

In saucepan combine stock, lemon juice, sugar oil, cornstarch, semsame oil lemon zest and garlic; cook over medium heat for 2 to 3 minutes or until thickened. Pour some sauce over chicken. Sprinkle with parsley.

Serve individual servings with remaining sauce.

Happy weekend everyone!

love,

Carolyn!

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