• 1 lb boneless skinless chicken breast
• 6 tbs. cornstarch
• 2 tbsp. flour
• 1 sliced lemon for garnish

Lemon Sauce

• 1/4 cup chicken broth
• 1 tsp. sesame oil
• 1/4 cup sugar
• 1 tbsp. water
• 1/2 tsp. salt
• 2 tsp. corn starch
• Juice of 1 lemon about 1/4 cup

Marinade

• 1/2 tsp. salt
• 2 tsp. rice wine
• 1 tsp. soy sauce
• 1 egg white
• 1/8 tsp. pepper

By Guido Quesada

• Cut the chicken into thin slices
• Combine the marinade ingredients.
• Add the chicken and mix well.
• Let stand for 15 minutes.
• Heat a small amount of broth in a skillet over medium heat.
• Meanwhile, mix the 6 tbsp. of corn starch and 2 tbsp. of flour in a medium-sized bowl.
• Dip the chicken pieces in the flour mixture to coat.
• Brown the chicken in the broth, continue adding more additional broth as needed to prevent burning.
• Remove the chicken.
• Arrange on the platter.
• Stir the lemon sauce into the hot pan and bring to a boil.
• When the sauce begins to thicken, add 1tsp sesame oil.
• Stir the sauce and pour over the chicken.
• Garnish with lemon slice and enjoy.