Nate love love loved this. Not my favorite... but I tend to be picky with my chinese spices.
3/4 c. water
1 T. cornstarch
3 T. lemon juice
2 T. brown sugar
1 t. bottled ginger or 1/2 t. ground ginger
1/2 t. sesame oil
1/2 t. salt
4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1 T peanut or corn oil.
Cut lemon into paper thin slices. Put the water and cornstarch into a small pot and stir until the cornstarch dissolves. Add the lemon juice, brown sugar, ginger, sesame oil and salt and bring to a boil over high heat, stirring constantly about 1 minute or until the mixture thickens. Add the lemon slices, remove from heat, cover and then set aside.
Put chicken breast between two pieces of wax paper and pound to 1/2 inch thickness with a rolling pin or the side of a can. Repeat with the other breasts.
Put 1 T of the oil into a wok, large frying pan or grill pan with ridges and begin heating over high heat. cook as many of the chicken breast pieces as will fit into the pan about 2 minutes per side, or until both sides turn white. Test a piece by cutting into it to make sure the middle is white, not pink. Repeat until all meat is cooked.
Reheat the lemon sauce and pour about half of it over the chicken, making sure at least two lemon slices decorate each breast. Offer the rest of the sauce on the side. Serve immediately.