One recipe for lemon chicken sauce uses 2 cups of chicken broth, 1/2 cup of fresh lemon juice, 3/4 cup of sugar, 1/4 cup of cornstarch, 1/4 cup of water and zest from 1 lemon. Combine these ingredients, and cook them until thickened.
Bring the chicken broth to a boil in a saucepan, then add the lemon juice, lemon zest and sugar. Return the mixture to a boil. Mix together the water and cornstarch, and add them to the lemon and sugar mixture. Cook the sauce, stirring frequently, until it is thickened. Replace the sugar in this recipe with Splenda if desired.
To make chicken with a lemon sauce, mix together 4 tablespoons of lemon juice, 4 tablespoons of water, 2 tablespoons of corn starch, 4 tablespoons of sugar, 1/2 teaspoon of salt and 4 tablespoons of ketchup, and set aside the mixture. Cut 3/4 pound of boneless, skinless chicken breasts into 1-inch-wide by 2-inch-long slices. Marinate the sliced chicken in a mixture of 1/2 teaspoon of salt, 1/2 tablespoon of wine, 1 tablespoon of cold water, 1/8 teaspoon of pepper, 1 tablespoon of cornstarch and 1 egg yolk for at least 10 minutes.
Coat the marinated chicken slices in a mixture of 6 tablespoons of cornstarch and 3 tablespoons of flour. Deep-fry the chicken slices until they are golden brown. Heat 1 tablespoon of oil in a skillet, and stir-fry the lemon sauce until it is boiling. Pour the hot sauce over the fried chicken.