1 Lemon
4 slices Ginger Root
4-tablespoons Olive Oil
4 half Chicken Breasts
1-tablespoon Corn Starch
1-cup Chicken Stock
3 Cloves of Garlic (diced)
1/2-cup Toasted Almonds (slivered)
1-tablespoon Sugar
Salt & Pepper to taste

Grate lemon and cut in slices. Peel ginger root and mince. In a skillet, sate chicken until golden (partially done) in one half of the olive oil. Remove chicken and dissolve corn starch in remaining chicken broth. Add the rest of the olive oil, the lemon zest, garlic and ginger. Sauté. Add the chicken stock and bring to a boil. Add chicken, lemon slices, sugar, salt and pepper and bring to boil. Reduce heat and simmer until heated through and thickened. Serve with rice, vegetables and garnish, sprinkle sliced almonds over chicken.