1/2 lb. chicken, boned
1/2 tsp. salt
2 tsp. wine
1 tsp. ginger juice
2 1/2 tbsp. oil
2 tbsp. lemon juice
2 tbsp. green onion
1/4 c. chicken soup stock
1 tbsp. wine
1 1/2 tbsp. brown sugar
1/2 lemon, thinly sliced
1 tsp. cornstarch

Cut chicken into 1 1/2 inch squares. Combine salt, 2 teaspoons wine, and ginger juice. Marinate chicken in mixture for 30 minutes. Heat oil in Wok and stir-fry chicken for 1 1/2-2 minutes. Add lemon juice, onion, soup stock, 1 tablespoon wine and brown sugar. Mix well and reduce heat. Cover and simmer 1 1/2 minutes. Add lemon slices and continue to cook 1 minutes. Thicken as needed with cornstarch.