Lemon Chicken

vegetable oil

1 TB cornstarch

3 TB lemon juice

1/2 tsp sugar

1 1/2 lb chicken, cut into small strips

6 TB cold water

2 TB sherry

Heat oil and fry chicken. Set aside and keep warm.

Mix cornstarch with 2 TB water.

Pour lemon juice and the 6 TB water into wok. Add sherry and sugar. Boil. Stir in cornstarch and return to boil. Reduce heat and simmer 2-3 minutes.

Pour sauce over chicken.