1 1/2 lb. chicken breast
1/2 c. flour
Salt and pepper
Oil for frying
3 cloves garlic
Juice of 1 lemon
3 c. chicken broth
1 tbsp. cornstarch
1/4 c. cold water
Cooked rice

Rinse chicken and cut up into bite-size pieces. Put flour, salt and pepper in plastic bag. Add chicken in batches to bag of flour and shake to coat. Brown chicken in batches until all chicken is golden brown. Remove from pan and keep warm. Pour off oil.

Add 1 tablespoon oil to pan; chop garlic and brown in oil. Add chicken broth, lemon juice, to pan. Mix cornstarch and water and add to pan. Add chicken to sauce. Cover and simmer on low for 15 minutes. Serve over rice.