Source: Karen Berlemont Egg Division
Cook Time: Number of Servings: 6

 2 Pounds Fresh Chicken Pieces
 3 Tbsp Soya Sauce
 1 Tbsp Dry Sherry
 2 Whole Lemons, juiced & strained
 3-4 Tbsp Honey
 3 Tbsp Vegetable Oil
 1 Tsp Fresh Ginger,chopped
 1 Tsp Garlic,chopped
 1/4 Tsp Salt
 1 1/2 Cups Chicken Stock
 1 1/2 Tbsp Cornstarch
 3 Tbsp Cold Water
 To serve Lemons, sliced

Instructions:
Cut up boneless chicken.  Combine soy sauce, sherry, lemon
juice and honey.  Brush over chicken pieces and let stand 30
minutes.  Heat oil.  Add ginger garlic and salt.  Add drained
chicken pieces and brown evenly.  Pour off excess oil, add
marinade and stock. Simmer covered 45 minutes until tender.

Turn chicken pieces twice during cooking.  Remove chicken
and place on a serving platter.  Stir blended cornstarch and
water into sauce and bring to a boil.  Strain sauce and spoon
over chicken pieces.  Serve with lemon slices.
Serve with rice.