1/2 c. lemon juice
3 tbsp. soy sauce
1 clove garlic, finely chopped
1/2 tsp. grated lemon rind
1/4 tsp. ground ginger
1 1/2 lbs. boneless, skinned chicken breast, cut in 1/2 inch cubes
1 tbsp. oil
1 tbsp. cornstarch
1 pkg. frozen Chinese pea pods, thawed

Stir together lemon juice, soy sauce, garlic, rind and ginger in bowl. Add chicken cubes. Cover and marinate for 15 minutes.

Heat oil (I like peanut oil) in skillet. Remove chicken from marinade and add to skillet. Stir-fry 2 minutes.

Measure 1/2 cup of marinade into glass. Stir in cornstarch until smooth. Pour into skillet. Heat to boiling, stirring constantly. Boil stirring, 1 minute.

Add pea pods. Lower heat. Cover and simmer 1 minute. Serve with rice.