Skin the chicken. Cut into bite-sized, thin slices. Marinate chicken in A) for 10 minutes.
Mix B) on a plate and coat each chicken piece with the mixture.
Mix C) in a small bowl. Cut pepper into 1-inch pieces.
Place a 12-inch wok over a high heat. Heat the oil until almost smoking. Deep fry the chicken slices until goldeft brown.
Remove with a slotted spoon to a heated plate. Pour off all but a tablespoon of oil.
Stir-fry the pepper until it begins to brown. Pour in C). Bring to the boil, stirring until thickened.
Add the chicken pieces. Stir for a further few minutes. Transfer to a heated serving platter, and garnish with lemon slices and chopped parsley.