Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder.

Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bite sized strips. Set aside.

In a wok or sauce pan, combine sugar, soy sauce, lemon juice, garlic and ginger. Heat the mixture until almost at a boil. In a bowl, combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Add grilled chicken to the wok/sauce pan and coat with the sauce. Simmer until heated thoroughly. I served it over cooked rice. Serves 4.