2 chicken breasts, boned
2 1/2 tbsp. oil
2 tbsp. fresh lemon juice
2 tbsp. green onions
1/4 c. soup stock
1 tbsp. wine (your preference)
1 1/2 tbsp. brown sugar
1/2 lemon, thinly sliced
1 tsp. cornstarch, blended with 1/4 c. water or less

CHICKEN MARINADE:

1/2 tsp. salt
2 tsp. wine
Dash black pepper
1 tsp. ginger juice

Cut chicken in 1 1/2 squares; marinate 30 minutes. Heat oil (wok) over heat and stir fry chicken for 1 1/2 to 2 minutes. Add remaining ingredients except cornstarch and lemon. Mix well and reduce heat to medium low. Cover and simmer for 1 1/2 minutes. Add lemon slices and continue to cook for 1 minute. Thicken with cornstarch; garnish with extra lemon slices. Serves 4.