2 skinless chicken breast fillets, cut into very thin strips
3 tbsp. cornstarch
2 tbsp. soy sauce
1 1/2 tsp. minced garlic
1 tsp. minced ginger root
3 tbsp. lemon juice
2 tsp. each grated lemon peel & sugar
1/4 tsp. pepper
1 tbsp. vegetable oil
4 (14 1/2 oz.) cans chicken broth or make your own
2 eggs, well beaten
1 (8 oz.) can sliced water chestnuts, drained
1 (6 oz.) pkg. snow peas, thawed or use fresh
1/4 c. chopped green onions

Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic and ginger. In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel, sugar and pepper. In Dutch oven, saute chicken in hot oil until no longer pink. Add chicken broth and heat through.

Stir lemon mixture and add to broth. Stir until simmering and slightly thickened. Pour beaten eggs into soup in a steady stream and mix quickly with a fork to separate the strands.

Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.