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Chinese Meyer Lemon Chicken
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium. Add garlic and cook briefly just until garlic begins to brown. Add the rice wine vinegar to the pan and let it barely evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk.
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