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["Soak the chicken in cold, salted water for 30 minutes to eliminate the""game-y"" taste.", "Drain, pat dry, and trim off as much fat as possible.", "Slice the breasts across the grain, cutting the chicken into thin strips.", "In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.", "Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.", "Drain the chicken, reserving the marinade.", "Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.", "Remove the chicken and keep it warm.", "Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.", "Then add the butter gradually, stirring it into the sauce.", "Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.", "Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.", "Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.", "Serve hot.", "**Fora slightly""heavier"" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot."]
