Lemon Pepper Chicken

Sadly necessary self-admonishment: Don’t forget to start the rice!

3 chicken breasts
1 onion, sliced
[1 c. of some other vegetable]
cooking oil
toasted sesame oil
1 tsp chili garlic paste
black pepper

Sauce:
juice of one lemon
4 tbsp soy sauce
1 tbsp sugar
1 tbsp corn starch

In a skillet or wok at medium-high heat, cook the chicken breasts until they’re just barely done through, remove from pan. Add onions, sesame oil, and chili paste to pan. Stir, fry. Sprinkle with black pepper to taste (or actually, nearly twice as much as you’d normally be comfortable with). Cut chicken into bite-size pieces and whisk together sauce ingredients in a small bowl while onions are cooking. Add the additional vegetables to pan when necessary to cook them until tender. Return chicken to pan and stir into the vegetable mixture.

When all the components have been introduced to each other, push them to the sides of the pan so you can pour the sauce unhindered in the middle. Resist the temptation to touch the sauce until it gets dark and bubbly, then stir until everything is coated. Serve over rice.