Stir-Fry Lemon Chicken

• 2 tablespoons cornstarch
• 4 tablespoons soy sauce, divided
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 2 12 teaspoons cornstarch, additional
• 12 cup sugar
• 14 cup water
• 34 teaspoon grated fresh lemon, rind of
• 2 tablespoons fresh lemon juice
• 2 tablespoons oil (I use less)
• 1 bunch green onion, cut into 1 inch lengths (optional)

1. Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in bowl.
2. Stir in chicken.
3. Let stand 30 minutes.
4. Meanwhile, in a seperate bowl, combine sugar, 2 1/2 tsp cornstarch,remaining soy sauce, water, lemon peel, and lemon juice; set aside.
5. Heat oil over medium-high heat.
6. Add chicken and green onion, stir fry for about 3 minutes, or until no longer pink.
7. Remove.
8. Reduce heat to medium.
9. Pour soy sauce/lemon mixture into pan; bring to boil.
10. Add chicken, stirring to coat all pieces with the thickened sauce.
11. Serve with steamed rice.

cornstarch, soy sauce, chicken breast, cornstarch, sugar, water, fresh lemon, lemon juice, oil, green onion

Taken from www.food.com/recipe/stir-fry-lemon-chicken-51282 (may not work)