2 lg. boneless skinless chicken breasts
Juice of 1 lemon
2 tsp. sugar
1/2 tsp. salt
1 c. water
3 tbsp. cornstarch
2 tbsp. vegetable oil

Combine lemon juice with the sugar, salt and water. Marinate the chicken in half of the mixture for 4-6 hours. Coat each chicken breast with cornstarch. Pan fry in the oil until golden brown on both sides. Remove chicken. Pour the remaining marinate mixture into the pan and simmer until it reduces to a sauce. Cut the chicken breasts in inch wide strips and serve with the sauce.