- 2 chicken breasts, cut in cubes or thin strips
- 1/2 lemon juice
- 1 1/2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon oil
- 1 tablespoon brown sugar (as desired for sweetness, usually between 1/2 to 1 tablespoon)
- 3/4 to 1 teaspoon cornstarch
Cook chicken in skillet with oil. When almost cooked remove from skillet. Add ginger and garlic and saute until lightly brown. Add lemon juice and brown sugar; mix well. Let boil.
In small amount of water, dilute cornstarch so it doesn’t clump. Add mixture to skillet. Add chicken and stir until sauce thickens to desired consistency. If you see it?s still too liquidy, add more cornstarch. Serve of rice.
Note: Orange juice may be substituted for lemon juice, but don?t use brown
sugar as orange juice is already naturally sweetened.