6 lbs. boned and skinned chicken breasts, cut into 1 1/2 x 3/4 inch pieces
1 c. peanut oil
2 tbsp. cornstarch
1/4 c. finely grated lemon peel
2 tbsp. salt
2 c. chicken stock
1 1/2 lbs. snow peas, strings removed
1 1/2 c. fresh sliced mushrooms
1/4 c. lemon juice
3 tbsp. cornstarch mixed with 3 tbsp. cold water
1/2 tsp. white pepper
Salt to taste

Combine chicken, 1/4 cup oil, 2 tablespoons cornstarch in large bowl. Blend well. Heat remaining oil (3/4 cup) with salt in large deep skillet or Dutch oven over medium-high heat until very hot. Add chicken. Saute until it just turns white. (Dish can be prepared ahead to here; refrigerated.)

Sprinkle with lemon peel. Add stock, peas, mushrooms. Cook an extra minute. Continue cooking, stirring constantly until sauce thickens. Adjust seasoning. Transfer to chafing dish. Serve immediately. Serves 25.