|Boneless skinless chicken breasts||6 Pound, cut into 1 1/2 x 3/4 inch pieces|
|Peanut oil||1 Cup (16 tbs)|
|Finely grated lemon peel||1⁄4 Cup (4 tbs), finely grated|
|Chicken stock||2 Cup (32 tbs)|
|Snow peas||1 1⁄2 Pound|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Cornstarch||3 Tablespoon, mixed with 3 tablespoons cold water|
|Cold water||3 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Combine chicken, 1/4 cup oil and 2 tablespoons cornstarch in large bowl and blend well.
Heat remaining 3/4 cup oil with salt in large deep skillet or Dutch oven over medium-high heat until very hot.
Add chicken and saute until it just turns white (dish can be prepared ahead to this point and refrigerated).
Sprinkle with lemon peel.
Add stock, peas and mushrooms and cook an additional 1 minute.
Combine remaining ingredients and pour over chicken.
Continue cooking, stirring constantly until sauce thickens.
Transfer to large chafing dish and serve immediately