Preparation

Begin by trimming all excess fat from the chicken thighs.  Combine the soy sauce, both sugars, ginger, and lemon juice in small mixing bowl to make the mandarin sauce.  Marinade the chicken with 3 tablespoons of the mandarin sauce for 30 minutes.  Heat a grill or grill pan on medium heat.  After the chicken has marinated, drain and grill approximately 6 to 8 minutes on each side or until it reaches an internal temperature of 165F.  Adjust heat as needed to prevent from burning.    Mix together 1 tablespoon of the mandarin sauce with the cornstarch to make a slurry.  In a small sauce pot bring the remaining mandarin sauce to a boil.  Slowly whisk in the cornstarch slurry and let the simmer for 3 to 40 seconds or until the sauce has thickened then remove from the heat.  When the chicken is cooked, slice and serve over steamed rice and broccoli and poor the finished sauce over the top.