Lemon Pepper Chicken

3 large chicken breast (boneless, skinless)

Juice from one lemon (about 3/4 cup or more)

1/4 tsp. grated lemon peel

1/4 tsp. freshly ground pepper (or to taste)

1 tsp. corn starch

1 T. honey

cooking oil to coat pan

salt

In a large skillet, heat the oil to medium.  Cut chicken into strips.  Add chicken to pan, cooking until browned on all sides.  After turning the chicken the first time, add a small amount of salt.  Drain excess liquid if any.

While chicken is cooking, mix lemon pepper sauce by combining all remaining ingredients and a little more salt, to taste.  Stir until corn starch is evenly dissolved.  Add to browned chicken, stirring until the sauce starts to thicken.  Cover and simmer on low for 2-5 minutes, or until the chicken is thoroughly cooked on the inside and sauce is bubbly.

Banana's Notes

You may also choose to marinate the chicken strips before cooking them.  Just mix the sauce (without the corn starch) and marinate for at least 10 minutes.  Reserve the marinade and add the corn starch, continuing the recipe above using the marinade as your lemon pepper sauce.  Be sure to cook the marinade sauce thoroughly before serving to kill off any bacteria from the marinating chicken.