Chicken In Lemon-plum Sauce

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----------------------------------POULTRY:----------------------------------
2 c peanut oil 2 lb chicken breasts, boned & cu
6 oz rice noodles 2 ea lemons, thinly sliced
---------------------------------MARINADE:---------------------------------
2 tb sherry 2 ts fresh ginger, grated
2 tb soy sauce 1 ts honey
1/4 ts mixed vegetable seasoning

----------------------------------BATTER:----------------------------------
1 c whole wheat or rice flour 1 ts baking powder
1/2 c arrowroot 2 c ice water
1/2 ts soy sauce 1 tb oil

-----------------------------LEMON PLUM SAUCE:-----------------------------
1 tb oil 3/4 c bottled plum sauce
1/4 ea inch ginger root, mashed 1 ea pinch salt
1 ea clove garlic, crushed 2 tb sherry
2 tb honey 1 ea grated lemon peel
2 c chicken broth 2 1/2 tb arrowroot
1/2 c lemon juice
6 servings
Combine ingredients for marinade, and marinate chicken for at least
1/2 hour. Mix together ingredients for batter; set aside. In sauce
pan, combine ingredients for plum sauce and heat over medium heat,
stirring occasionally; set aside, but keep warm. Heat peanut oil in
wok or fry pan until very hot, about 400 degrees; deep fry noodles
until puffed, about 1/2 minute; drain; set aside. Drain chicken and
dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or
until golden brown. Place noodles on a plate. Arrange lemon slices
around on noodles. Put chicken in center. Pour hot plum sauce over
chicken. Serve. Serves 6