Lemon Chicken

I used my first green onions from this year's garden in this recipe last night.

Lemon Chicken
4 boneless, skinless, chicken breasts, pounded flat
1/2 c. bread crumbs
1/4 c. sesame seeds
1 egg
Salt to taste
1 Tbsp. olive oil
2 green onions, cut in 1-inch lengths
1 red bell pepper, cut in strips
2 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. corn starch
1/4 c. sugar (or less, to taste)
Pinch of salt (optional)
2 T. ketchup
1/3 c. fresh lemon juice
1 c. water
4 servings of cooked rice (brown or white)
Lemon slices

Mix bread crumbs and sesame seeds on small plate. Beat egg on another small plate. Salt chicken as desired. Dip chicken pieces in egg, then dredge in crumb mixture. Set aside to air dry.
Add 1 T. olive oil to skillet and stir-fry onions and peppers one minute. Remove from skillet.
Add butter and remaining olive oil to skillet, and fry chicken pieces 4-5 minutes per side until browned and cooked through.
Place rice in serving dish, and place cooked chicken on top of rice. Slice chicken crosswise into 1/2" slices.
Mix together cornstarch, sugar, salt, ketchup, lemon juice, and water. Pour into skillet, stirring constantly until mixture clears, thickens, and boils. Add onions and peppers to mixture, and pour over chicken in serving dish. Garnish with thin slices of lemon.
Serves 4
(I only used two chicken breasts last night so I had some egg and bread crumb mixture left. I hated to throw it out, so I mixed them together and chopped up some green onions into the mix. I made small patties of them and fried them along with the chicken and added them to the serving dish. They were good meatless additions.)

Wow, this sounds great! thanks for the great recipe!