Marinate chicken in one tablespoon of lemon juice and salt for half an hour. Blend cornstarch in half a cup of water.
Heat a non-stick pan. Add capsicum, bell peppers, chicken, chicken stock and bring it to a boil.
Add white pepper powder, MSG, sugar, star anise and lemon rind. Add blended cornstarch and cook till the sauce thickens and the chicken is done.
Stir in the remaining lemon juice and serve hot.