Rice and Chicken with Lemon-Ginger Sauce - serves 4

3 cups cooked rice
4 boneless, skinless chicken breast halves
1-1/2 tsp peanut oil
5 green onions, white part only, thinly sliced
1 cup chicken broth
1 tsp cornstarch
1 tsp tamari or dark soy sauce
1 tsp dark sesame oil
2 tsp freshly squeezed lemon juice
1 tsp finely grated fresh ginger

Prepare rice according to package directions and keep warm. Trim all visible fat off chicken breast halves and slice in half horizontally. Rinse under cold water and pat dry with paper towels.
In large, heavy skillet heat peanut oil over medium heat. Add chicken breast pieces and saute lightly, about 2 minutes on each side. Stir sliced green onion into pan with chicken and continue cooking 1 minute.
Meanwhile, whisk together the chicken broth, cornstarch, tamari, sesame oil and lemon juice. Stir broth mixture and grated ginger into pan with chicken and cook over medium-high heat until sauce is slightly thickened and bubbly. Cook about 2-4 minutes more, or until chicken is done and no longer pink. Serve at once over hot rice.