1 large lemon, juiced 2 tablespoons Chinese rice wine (see note) 1 tablespoon light soy sauce 2 tablespoons honey 650g chicken breast fillets, trimmed 1/4 cup plain flour 2 tablespoons vegetable oil 100g packet baby Asian greens 1 cup beansprouts, trimmed 2 green onions, thinly sliced

Preparation
1. Combine 1/3 cup lemon juice, rice wine, soy sauce and honey in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until marinade comes to the boil. Set aside to cool.
2. Place chicken in a large, shallow ceramic dish. Pour half the marinade over chicken. Turn to coat. Refrigerate for 1 hour, if time permits. Set aside remaining marinade.
3. Drain chicken, discarding marinade. Lightly coat chicken in flour, shaking off excess. Heat oil a non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side or until almost cooked through. Reduce heat to low. Combine reserved marinade and 2 tablespoons cold water. Pour over chicken. Cover and simmer for 10 minutes or until sauce is thick and chicken cooked through. Cover and set aside for 5 minutes to rest.
4. Make salad Combine ingredients in a bowl. Divide salad between plates. Thickly slice chicken and place on salad. Spoon over sauce. Serve.