| 4 | | Whole chicken breasts, boned and skinned |
| 2 | tb | Light soy sauce |
| 1/4 | ts | Sesame oil |
| 1 | ts | Salt |
| 1 | tb | Gin or vodka |
| 3 | | Egg whites, beaten until frothy |
| 1 | c | Water chestnut flour or powder |
| | Peanut or salad oil |
| 3/4 | c | Granulated sugar |
| 1/2 | c | White vinegar |
| 1 | c | Chicken stock |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | ts | Msg (my note, I leave this out and use a pinch of salt instead) |
| 1 | | Lemon , Juice of |
| 1 | | Lemon, Thin yellow rind of, finely chopped |
| 1/4 | | Head iceberg lettuce, finely shredded |
| 3 | sm | Carrots cut in thnnest possible strips (julienne) |
| 1/2 | lg | Green pepper, cut in thinnest possible strips (julienne) |
| 3 | | Green onions cut in thinnest possible strips (julienne) |
| 1/2 | c | Shredded canned pineapple |
| 1 | | Bottle (1-oz.) lemon extract |
