Heat about 1 TBSP oil in a nonstick skillet. Once the pan heats up, saute the chicken until cooked through. Set aside.
Scrub the lemon thoroughly since you’ll be using the lemon zest in the sauce. Using a zester, grate the lemon peel into a small bowl. You’ll need most of the peel get the 2-3 TBSP zest needed.
Once you’ve sufficiently grated the peel, slice the lemon in half and extract the juice using one of these cute little juicer tools. You can get both of these tools at the Dollar store if you don’t have them already.
In a small saucepan, combine the broth, sugar, salt, lemon zest and juice, vinegar, wine and garlic. Bring to a boil. Stir in the dissolved cornstarch, whisking thoroughly. Heat for about 2-3 minutes, until the sauce has thickened.
Serve over chicken bedded on lettuce and rice. Enjoy!