2 tb 14-spice and herb blend
2 tb No-salt steak sauce
3 tb Dry sherry
3 tb Sesame oil
2    Egg whites, lightly beaten
6    Boned and skinned chicken
-breasts, halved
Vegetable oil for deep
-frying
1/4 c  Unsalted butter or
-margarine, divided
1/2 c  Green onions, sliced (with
-tops)
3 c  Carrots, julienned
1 tb Corn starch
1 c  Milk
3 tb Lemon juice
3 c  Cooked rice

In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
sesame oil, and egg whites. Coat chicken in mixture, dipping twice.
Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in
a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2
to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium
saucepan over medium heat. Cook onion until soft; add carrot and cook
until tender-crisp, about 5 minutes; set aside. Melt remaining 2
tablespoons butter in small saucepan over medium heat; mix in corn starch;
remove from heat. Gradually add milk, stirring until smooth. Bring to a
boil over high heat, stirring constantly. Reduce heat and boil gently for 2
minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken
and serve with vegetables and rice.

Makes about 6 servings.