1/4 cup lemon juice

1/4 cup soy sauce

2 Tbsp. vegetable oil

3 garlic cloves, minced (or 3 tsp. garlic powder)

1/2 tsp. ground ginger

6 boneless skinless chicken breast halves

4 tsp. cornstarch

1/2 cup water

1/4 cup chicken broth

Hot, cooked rice

1/4 cup sesame seeds, toasted

In a large resealable plastic bag (or tupperware) combine the lemon juice, soy sauce, vegetable oil, garlic and ginger. Add chicken, seal bag and turn to coat. Refrigerate for 8 hours or overnight. (Or. . .if you buy the bulk, frozen chicken breasts, you can make the marinade, toss it together in a bag and freeze it for a later date. Then, just throw it in your fridge to thaw AND marinate overnight.)

Remove chicken from marinade and place on a greased broiler pan; set marinade aside. Broil chicken 4 inches from the heat for 12-14 minutes or until juices run clear, turning once.

Meanwhile, strain the marinade. In a saucepan combine the cornstarch, water, broth and marinade until smooth. Bring to a rolling boil. Cook and stir for 2 minutes or until thickened. Serve chicken and sauce over rice. Sprinkle with sesame seeds. Serves 6.