Prep. time: 10 minutes
Cooking time: 25 minutes

This excellent recipe from China can also be made with leftover chicken - in which case, begin the recipe at step 3.

1. Sprinkle the chicken pieces with salt and pepper;
2. brown the chicken breasts in a skillet in 1 tbsp. olive oil for about 10 minutes; remove from the pan; dice and set aside;
3. pour the liquids into a small saucepan: the lemon juice, rice wine, soy sauce, hoisin sauce, honey and ginger syrup; add the garlic, lemon zest and shallots; bring to a boil;
4. dissolve the cornstarch in 2 tbsp. cold water; add to the boiling liquid and let the sauce thicken for 1 or 2 minutes; remove from the heat and let cool; add the sesame oil;
5. bring 2 cups of water to a boil in a saucepan with a pinch of salt; add the red chili pepper and the green bell pepper and boil for two minutes (no longer); drain and run under cold water; slice thinly;
6. place the chicken, sauce, peppers and cilantro in a bowl; mix well and refrigerate for 1 hour before serving;
7. serve on a bed of lettuce; garnish with fresh cilantro or parsley.