4 whole chicken breasts, skinned and boned
1 lemon
4 bunches scallions
4 tbsp. soy sauce
4 tbsp. sherry
4 tsp. sugar
1 tsp. red hot pepper flakes
6 tbsp. salad oil
4 tbsp. minced fresh ginger root
4-5 minced garlic cloves
1 (8 oz.) can water chestnuts, sliced

Cut the chicken into half inch cubes. Squeeze the lemon over them and set aside. Cut the white part of scallions in 1/4 inch diagonal slices; cut the green stalks in 1 inch diagonal slices and set them aside.

In a small bowl, combine soy sauce, sherry, sugar and hot pepper flakes. Set aside.

Heat a skillet until hot, add 4 tbsp. oil and heat. Fry ginger and garlic 1/2 minute, stirring. Add the scallions and water chestnuts and fry 1 minute, stirring. Remove vegetable mixture to a dish.

Add 2 remaining tbsp. oil the pan. Stir-fry the chicken cubes a few at a time, pushing cooked pieces to the side before adding more. Stir the scallion mixture into the chicken. Add reserved sauce; stir to coat chicken. Simmer mixture for 1/2 minute. Serve immediately with lots of rice. 6 servings.