Lemon Chicken

    2 skinless boneless chicken breasts
    1 egg
    1/2 tsp salt
    Juice of 1 lemon, strained-about 1/4 c.
    5 tb. firmly packed light brown sugar
    1 slice, unpeeled gingerroot, 1 x 1/8 in.
    2 tb. cornstarch plus additional for dredging chicken
    1 c. canola, corn or peanut oil
    1 tsp. sesame seed oil
    Lemon slices and parsely, for garnish

1. Place chicken breasts on cutting board and remove fat.
With whacking object, flatten the boobs.

2.  Lightly beat egg and salt in shallow bowl.  Place breasts
in egg mixture and turn a few times to coat evenly.  Set aside
for 10 min.

3.  Combine lemon juice, sugar, gingerroot and 1 c water in
small saucepan on unlit burner.  Remove third of mixture and
combine with 2 tbs of cornstarch, stirring until cornstarch is
dissolved.

4.  Heat oil over med. heat in stir fry pan or large skillet.
Place cornstarch in pie pan.  Remove breasts from egg and
press into cornstarch, coating both sides well and shaking off
excess. When oil is hot, fry breasts for 8-10 min. turning
until both sides are lightly browned and chicken is cooked
through.  Remove to plat lined with paper towels to absorb
excess oil.  Cut each chicken breast into 3/4 in wide slices.
Arrange on shallow platter and keep warm while you cook sauce.

5.  Heat lemon mixture in saucepan over med. heat.  When it
comes to boil, stir up cornstarch slurry and pour it in.  Stir
until sauce is thickened.  Taste for tartness and add more
sugar if desired.  Discard gingerroot.  Stir in sesame seed
oil.  Pour sauce over chicken and garnish with lemon slices
and parsely.

Serves 5-6 as part of multicourse meal.