Recipe - Chinese Lemon Chicken

2 tablespoon 14spice and herb blend
2 tablespoon Nosalt steak sauce
3 tablespoon Dry sherry
3 tablespoon Sesame oil
2 Egg whites, lightly beaten
6 Boned and skinned chicken
breasts, halved
Vegetable oil for deep
frying
One fourth cup Unsalted butter or
margarine, divided
One half cup Green onions, cut or sliced up (with
tops)
3 cup Carrots, julienned
1 tablespoon Corn starch
1 cup Milk
3 tablespoon Lemon juice
3 cup Cooked rice

In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in
a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2
to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium
saucepan over medium heat. Cook onion until soft; add carrot and cook
until tendercrisp, about 5 minutes; set aside. Melt remaining 2
tablespoons butter in small saucepan over medium heat; mix in corn starch;
remove from heat. Gradually add milk, stirring until smooth. Bring to a
boil over high heat, stirring constantly. Reduce heat and boil gently for 2
minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken
and serve with vegetables and rice.

Makes about 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini