Serves 2–4

Sweet brown sugar nicely balances tart lemon juice in this recipe. Serve with Tomato Egg Flower Soup (page 60) for an interesting flavor combination.

2 large skinless, boneless chicken breasts

2 tablespoons Chinese rice wine or dry sherry, divided

3 teaspoons soy sauce, divided

3 tablespoons plus ½ teaspoon freshly squeezed lemon juice, divided

1 teaspoon cornstarch

½ cup water

2 tablespoons brown sugar

1 teaspoon honey

3–4 tablespoons oil for stir-frying

1 clove garlic, minced

1 teaspoon minced ginger

1 teaspoon cornstarch mixed with 4 teaspoons water

• Cut the chicken into thin strips. Add 1 tablespoon rice wine, 1 teaspoon soy sauce, ½ teaspoon lemon juice, and 1 teaspoon cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.

• Mix together 3 tablespoons freshly squeezed lemon juice, water, 1 tablespoon rice wine, 2 teaspoons soy sauce, brown sugar, and honey. Set aside.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked. Remove from the wok and set aside.

• Clean out the wok with a paper towel. Preheat and add 1½ tablespoons oil. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the sauce, bringing to a boil.

• Give the cornstarch-and-water mixture a quick stir. Add to the sauce, stirring vigorously to thicken. Add the chicken and heat through.

Why Marinate?

Although it can seem time consuming, never forego marinating meat if a recipe calls for it. Besides lending flavor, a good marinade tenderizes the meat as well. It's rare to find a Chinese recipe that doesn't call for marinating meat prior to stir-frying.