Lemon Chicken -
Slice 4 boneless, skinless chicken breasts in this strips.
Place about a cup of cornstarch in a medium size bowl.
In another bowl, mix 2 eggs and 1 teaspoon of Asian Five Spice powder. I started with one egg and wound up needing 2...so use 2 eggs.
Coat the chicken strips first dusting each strip one at a time in the cornstarch, then dredging it through the egg mixture then again in the cornstarch. Fry the strips at medium-high heat in a large skillet or wok in about 1/3 cup of vegetable or peanut oil, 3 minutes per side Be careful not to crowd the skillet. Remove the strips from the skillet to a paper towel lined platter.
While the chicken is cooking, whisk together in a medium bowl, 1/2 cup chicken broth, 1 tablespoon lemon zest, 1/4 cup freshly squeezed lemon juice and 4 tablespoons tamari (aged soy sauce) or regular soy sauce and set aside. In a small bowl, mix together 1-1/2 teaspoons of cornstarch and 1 tablespoon of water and set aside.
When the chicken is cooked, lower the heat just a notch and add 2 tablespoons of minced garlic and 2 finely chopped shallots to the skillet and stir fry for about 30 seconds, then add the lemon/soy sauce and let it come to a boil. Once the sauce comes to a boil add the cornstarch/water mixture and stir until sauce has thickened.
Return the chicken strips to the skillet and coat the strips with the sauce. Simmer for about 5 minutes and serve. Garnish with toasted sesame seeds and serve some fried rice (http://smokymountaincafe.blogspot.com/2008/02/asian-in-mountains.html) on the side.