Chi Chi Chicken

From the Reynolds Family Favorites
Course Main Course
Cuisine Chinese, Japanese


  • 5 Chicken Breasts (Cubed)
  • 1 TBSP Vegetable Oil
  • 2 TBSP Lemon Juice
  • 1 Cup Low Sodium Soy Sauce
  • 2 TBSP Corn Starch (mixed into 1/2 cup cold water)


  • Add oil, chicken, and lemon juice into large skillet
  • Cover and cook until chick is tender
  • Add soy sauce. Stir and simmer for another 5 minutes.
  • Add corn starch mixed with 1/2 cup of cold water and stir in
  • Serve over white rice
  • Optional (add sesame seeds, chopped green onion)