Boneless, skinless chicken breasts (or tenderloins)
Browning sauce (optional)
This is mostly a “by sight” recipe.
Cut chicken into bite-sized pieces or strips.
Add chicken to 10-11 inch pan. Pour in enough lemon juice to soak (but not completely cover) chicken. The less lemon juice you use, the less lemony it will taste.
Pour in a little browning sauce, if desired. (This serves only to darken the color of the chicken. I do not usually add browning sauce when I make this recipe.)
Sprinkle onion powder generously and dill weed lightly over the chicken.
Allow chicken to cook over high temperature to start, gradually decreasing temperature as the chicken cooks.
Simmer, stirring occasionally to keep the chicken from burning/sticking to the pan. The chicken will be cooked once all the liquid has been absorbed, but you can check to make sure by cutting open one of the pieces. Add water or lemon juice (to your flavor preferences) as needed.
Best served over rice (basmati or jasmine) and cooked mixed vegetables. Enjoy!