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Ingredients:

1 lb. boneless, skinless chicken breast
6 Tbsp. corn starch
2 Tbsp. flour
1 sliced lemon, for garnish

Lemon Sauce:

1/4 cup chicken broth
1 tsp. sesame oil (optional)
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 or dry sherry
1 tsp. soy sauce
1 egg white
1/8 tsp. pepper

Directions:

Cut the chicken breasts into thin slices.

Combine the marinade ingredients in a medium-sized bowl. Add the chicken. Mix well. Let stand for 15 minutes.

Combine the ingredients for the lemon sauce in a small bowl. Mix well and set aside.

Heat a small amount of broth in a skillet over medium heat.

Meanwhile, mix the 6 tbsp. of corn starch and the 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 a platter.

Stir the lemon sauce into the hot pan. Bring to a boil. When the sauce begins to thicken, add 1 tsp. sesame oil.

Stir the sauce and pour over the chicken. If desired, garnish with the lemon slices.

Serve immediately.