Slice the lemon thinly with the peel. Cut the potato into 1cm sticks, soak in water, and drain. Microwave the potato in a heatproof container covered with plastic wrap for 2 minutes at 600W.

Cut the chicken thigh horizontally in half, then into 1cm strips. Season with sugar and salt pepper.

Heat olive oil in a frying pan over medium heat. Add the chicken and cook until browned and fully cooked. Add the potato, lemon slices, and salt, then stir-fry briefly.