Cut the chicken into bite size pieces. Set aside. Start the steamed rice, this should take 20 minutes.
With a potato peeler, remove the lemon peels in strips, making sure not to take the white, bitter rind and set aside. Juice the lemons. Chop the rinsed cilantro (reserve a ¼ cup for garnish)
In a medium mixing bowl whisk together the lemon juice, oyster sauce, soy sauce, sugar, vegetable oil, vinegar, ginger, sesame oil, salt, white pepper and cornstarch. Mix well, then add lemon peel strips.
Add the cilantro to the bowl along with the chopped chicken. Toss to coat and let marinate for 20 minutes, covered.
Place the chicken mixture in a heat-proof dish and place in steamer. I use a bamboo steamer that can be stacked and the vegetables (optional) placed in the other (See Note 3). Steam the chicken for 15 minutes, or until the chicken turns white and sauce thickens, stir occasionally.
Remove the lemon peel strips. Serve chicken and sauce over steamed rice with vegetables of your choice and sprinkle the remaining chopped cilantro over chicken.