Cook the broth, sugar and corn starch until it turns thick and clear (see photo), then add the fresh lemon juice and soy sauce.
1/2 c. sugar
4 TBSP corn starch
1 can chicken broth
3 TBSP soy sauce
2/3 c. fresh squeezed lemon juice(none of that bottled stuff!)
6 boneless skinless chicken breasts cut into bite sized pieces
In a small saucepan, combine sugar, cornstarch, and broth. Cook until opaque. Add soy sauce and lemon juice. Keep sauce warm. Sauté chicken breast meat in skillet with olive oil until lightly browned. Place hot chicken on a bed of cooked rice and pour the warm sauce over all and serve. Top with lemon twists if desired.