From Virginia Wiedemann:  "Lemon juice and chicken go naturally together!  Here's an oriental style recipe that is a far cry from the horribly sweet dish of the same name that some "Chinese" restaurants offer.  This version is adapted from one in 'The New New-York-Times Cookbook'."

Lemon Chicken

2 Tbsp. dry sherry or saki
2 Tbsp. Kikkoman soy sauce
2 Tbsp. cornstarch
1/2 cup chicken broth
1 1/2 Tbsp. fermented black beans  (*Note)
1 tsp. finely minced garlic
3 Tbsp. fresh lemon juice
2 tsp. sugar
dash cayenne pepper
2 skinned, boneless chicken breasts
2 Tbsp. peanut or canola oil
1/4 tsp. sesame oil
hot cooked rice Crush black beans and put to soak in 1 Tbsp. water.  Cut chicken in 1/2" strips.  Marinate in wine, soy sauce & cornstarch for 20 minutes.  Remove and stir-fry strips quickly in half the hot peanut oil.  Remove from pan.  Add the other tbsp. oil and the garlic and stir fry for 1 minute, being careful not to brown it.  Add marinade, black beans, and rest of ingredients except sesame oil, and bring to a boil.  Add chicken and cook over medium heat until sauce is thickened. Sprinkle with sesame oil and serve over rice.

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