Start by whisking together the soy sauce and rice wine vinegar together. Put the chicken cubes either in a gallon size Ziploc bag or large Tupperware and pour the soy mixture over the chicken. Place in the fridge to allow the chicken to marinate (at least 10 minutes or up to 8 hours). I let mine marinate for about 20 minutes while I started my side items.

In a medium bowl, whisk together the broth, lemon juice, lemon zest, honey, and the pinch of both the ginger and the pepper. Taste before you add the cornstarch. If you'd like it sweeter, add an additional tablespoon of honey. For more tart, start with only 2 tbsp. of honey and go from there. If you'd like a little heat added to the dish, whisk in some sriracha sauce. Once satisfied with the taste, whisk in the cornstarch and set aside.

Once ready to cook the chicken, remove it from the bag or Tupperware to a separate plate. Discard the used marinade. Season the chicken with salt and pepper.

Heat the olive oil over medium heat in a large skillet. Add the chicken and cook, stirring frequently, until it's cooked through. Cooking time varies depending on how big your pieces are cut, but they should cook fairly quickly.

Once chicken is cooked through, remove them to a clean plate and pour your lemon sauce into the skillet. Increase the heat to med-high and allow the sauce to come to a low boil.

Once at a low boil, whisk it frequently. Should thicken within 2-3 minutes. Once the sauce is thickened, add the chicken back to the skillet and toss to coat evenly.

Serve garnished with sesame seeds and scallions if you'd like.