Here is one that we like and one of us deems her 'favorite' version.
Lemon Chicken
2-3 boneless, skinless chicken breasts
1 egg, lightly beaten
1/4 t sesame oil
2 T cornstarch
salt and pepper
2 T white wine vinegar
2 T lemon juice
1/3 c sugar
1/8 t lemon extract
Slice the chicken into very thin strips. Combine the chicken in a bowl with the egg, sesame oil (I know it's a small amount but it's necessary and don't add more!), 1 tablespoon of the cornstarch, salt and pepper (about a teaspoon of salt and 3/4 t pepper) and toss the chicken around until it's covered well. Deep fry the chicken in oil (preferably peanut oil) and drain on paper towels.
Keep warm while you prepare the sauce; Blend 1/2 c water, vinegar, lemon juice, lemon extract and a drop of sesame oil in a saucepan. Heat to boiling and in a different cup or container mix the last 1 T cornstarch with 1 T water until smooth. Whisk or stir this into the lemon mixture. It should thicken and clear within 30 seconds as you stir. Pour the sauce over the chicken and serve!
