6 lg. chicken breast halves
1 lg. egg, beaten
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. sesame oil or vegetable oil
2 cloves garlic, split
3/4 c. lg. pieces walnuts
1/3 c. cornstarch
Lemon Ginger Sauce
1 med. lemon, thinly sliced

Remove bones and skin from chicken. Mix together egg, sugar, salt and pepper. Pour over chicken. Set aside.

Saute walnuts and garlic in oil for 5 minutes. Remove and discard garlic. Dredge chicken pieces in cornstarch, shaking off excess. Brown 10 minutes. Transfer chicken to baking pan (9 x 13 x 12 inches). Add Lemon Ginger Sauce to skillet stirring to loosen brown particles. Add lemon slices.

Heat to boiling. Pour over chicken. Bake at 350 degrees for 30 minutes or until chicken is tender. Baste several times with sauce in pan. Add walnuts for last 5 minutes of baking.

LEMON GINGER SAUCE:

1/4 c. sugar
1 tbsp. cornstarch
3/4 c. water
3/4 c. dry sherry
2 tbsp. lemon juice
2 tbsp. soy sauce
2 chicken bouillon cubes, crushed
1/2 tsp. ground ginger

Mix sugar with cornstarch in small saucepan. Stir in water, sherry, lemon juice, chicken bouillon, soy sauce and ginger. Heat stirring constantly until mixture comes to boiling and is thickened. Makes 1 3/4 cups.