Lemon Chicken

2 whole chicken breasts (about 12 oz.meat)
1 medium carrot
3 tablespoons vegetable oil

MARINADE:
1 egg
1 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon flour
1/4 teaspoon salt

SAUCE:
3 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons sugar
3 tablespoons water

PREPARATION:
Bone and skin chicken breasts. Cut each breast lengthwise into 4 strips. Slice each strip crosswise into 1 1/2" pieces. Mix chicken with marinade ingredients in small bowl and set aside. Mix sauce ingredients in small bowl and set aside. Peel carrot and cut lengthwise into very thin slices.

TO COOK:
Heat vegetable oil in wok or large fry pan over high heat (let it get quite hot). Add chicken. Cook and stir for about 1 minute. Add carrot slices. Cook and stir for about 1 minute more. Add sauce. Mix well and cook and stir 30 to 45 seconds longer. When chicken and carrots are coated well with sauce, remove from heat. Serve hot. (Tastes good over rice.) Makes 4 servings.