6 lb. chicken breast (cut into bite-size pieces)
1 c. oil
2 tbsp. cornstarch
1 tsp. salt
1/4 c. grated lemon peel
2 c. chicken stock
1 1/2 lb. snow peas, optional
1 1/2 c. mushrooms, optional
1/2 c. lemon juice
3 tbsp. cornstarch mixed with 3 tbsp. water
1/2 tsp. ground white pepper
Salt to taste

Combine chicken, 1/4 cup oil and 2 tablespoons cornstarch in large bowl and blend well. Heat remaining 3/4 cup oil with 1 teaspoon salt in large Dutch oven over medium-high heat until very hot. Add chicken and saute until it turns white. Remove chicken and pour off oil, leaving enough to cover bottom of pan. Sprinkle in lemon peel, add stock, peas and mushrooms and chicken. Cook 1 minute.

Combine remaining ingredients and pour over chicken, continue cooking stirring constantly, until sauce thickens. Salt to taste, serve immediately. Serve over pasta. Serves 25.