Stir Fry Empress Lemon Chicken

• 2 tablespoons cornstarch
• 4 tablespoons Kikkoman soy sauce, divided
• 1 lb boneless skinless chicken, cut into 1-inch pieces
• 1/2 cup sugar
• 2 1/2 teaspoons cornstarch
• 3/4 teaspoon grated fresh lemon peel
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 bunch green onion, cut into 1-inch lengths

1. Combine 2 tablespoons cornstarch and 1 tablespoons soy sauce in small bowl; stir in chicken. Let stand 30 minutes.
2. Meanwhile, combine sugar, 2-1/2 teaspoons cornstarch, lemon peel and juice, remaining 3 tablespoons soy sauce and 1/4 cup water.
3. Heat oil in hot wok over high heat, Or if using skillet, heat oil over medium-high heat. Add chicken and green onions; stir-fry 3 minutes. Remove.
4. Reduce heat to medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring constantly, 1 minute. Add chicken and green onions, stirring to coat all pieces well with sauce. Serve immediately.

cornstarch, soy sauce, chicken, sugar, cornstarch, lemon peel, lemon juice, vegetable oil, green onion

Taken from www.food.com/recipe/stir-fry-empress-lemon-chicken-163811 (may not work)