Steam chicken breasts 15 minutes. Allow to cool. Chop chicken into bite size pieces, set aside.
Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium until sugar is dissolved, stirring often.
Bring to boil. Combine cornstarch and water.
Add to sauce pan, stirring often. Add chicken. Reduce heat and simmer 4-6 minutes or until sauce thickens.
In a wok or sauce pan, heat oil. Sauté onion until translucent. Add carrots and snow peas. Stir fry for few seconds.
Add the soy sauce and stir. Immediately add the water, sesame oil, ground peppercorn and sugar. stir and finally add the mung bean sprout. Mix and stir until the sauce is all over the ingredients. Cover and wait for it to simmer.
Once it simmers, turn off heat and mix once more
Combine both dishes and serve over or beside rice, noodles or pasta.