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1
Cut each chicken breast half into two portions.
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2
Cut through at the meatiest portion of each breast so you end up with four relatively equal-sized portions.
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3
In a deep-sided, heavy-bottomed pot, brown the chicken pieces in the vegetable oil over medium-high heat, turning once to brown on both sides.
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4
Reduce the heat slightly, remove the chicken pieces to a plate, pour in the broth, stirring and scraping to dissolve all of the caramelized chicken juices.
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5
Return the browned chicken to the pot, and add the green onions, lemon slices, ginger root, chile-garlic sauce, and black pepper.
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6
Cover, and cook for 30 minutes.
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7
Add the chopped sweet onion, cover, and continue simmering just until the chicken is tender and cooked, about another 10 or 15 minutes.
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8
Adjust the seasonings, adding salt if desired.
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9
The chicken may be prepared to this point up to 24 hours ahead and refrigerated.
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10
Five or ten minutes before serving, bring the mixture to a boil, then remove the chicken pieces with a slotted spoon.
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11
Add the angel hair pasta, cook until done (this only takes about 3 minutes).
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12
When the noodles are cooked, return the chicken pieces to the pot and heat through.
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13
Adjust seasonings.
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14
If you remember, fish out any remaining pieces of lemon (it will be almost disintegrated by now, though) before serving.
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15
Serve in large soup bowls or pasta bowls.
