Bag of short grain rice, sliced chicken breast, and a bottle of rice wine vinegar.
Cook the rice to your taste. I love sticky rice, the stickier the better, so I go 1 cup of rice to 2 cups of water.
Slice the chicken breast, season with your favorite spices, pan fry in a little bit of sesame oil. Add green onion, garlic, and slivered ginger if you wish. When the chicken starts to brown, reduce heat to medium low and cover.
Mix 1/4 cup of lemon juice, 2 tablespoons of sugar, and about 1/8th cup of water or chicken broth until sugar is dissolved.
Mix about 1 teaspoon of corn starch in about 2 tablespoons of water or chicken broth and set aside.
Remove cover from chiken, turn heat to high, and pour in the lemon juice mix.
Bring to a boil, reduce heat to medium and add corn starch stirring quickly.
This will thicken to form a glaze.
Remove from heat.
Put some cooked rice into a bowl, sprinkle it with rice wine vinegar, spoon on the chicken and glaze, and eat.
Cheap, quick, lemon chicken.
Had that for dinner Thursday.