Panda Express Mandarin Chicken

2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Optional-
1 can water-chestnuts
1 zucchini sliced and diced

Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon ginger
¼ cup water
4 teaspoons cornstarch

Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.

In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil.

Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Add grilled chicken, zucchini and water-chestnuts to the wok and coat with the sauce. Simmer until heated thoroughly.

Serve over cooked rice.

sidenote: I just used my pre-prepared chicken out of the freezer... easy peasy.