4 boneless skinless chicken breasts(cut in bite sized chunks)
2 T cornstarch
¼ t. salt, dash of pepper
1 T oil
1-1/2 c water
2-1/2 T cornstarch
fresh squeezed lemon juice from 1-1/2 lemons
1/3 c white sugar
1 t. chicken bouilion
zest of one lemon
Sauce: In saucepan, bring all but the ingredients but the lemon zest to a boil. Taste and adjust if needs more lemon juice or sugar. When you like it, remove from heat and stir in zest.
Chicken: In a mixing bowl, stir together salt pepper and cornstarch. Then add chicken and stir to coat. Heat oil in large non-stick pan. Brown chicken until golden and just cooked through(about 5-8 minutes). Add enough sauce to coat and bring to boil again then turn off and serve. Serve extra sauce with meal for your rice.